Myanmar Fish Curry with Tamarind
A tangy and savory fish curry featuring tender fish simmered in a rich tomato-based sauce with the distinct sourness of tamarind, balanced with aromatic spices. This dish is a delightful introduction to the complex flavors of Burmese cuisine.
🧂 Ingredients
- 500 g White fish fillets (such as cod or snapper)(cut into 1.5-2 inch chunks)
- 1.5 tsp Salt(divided)
- 1.5 tsp Turmeric powder(divided)
- 0.75 cup Shallots(finely chopped)
- 6 cloves Garlic(finely grated or minced)
- 2 inch piece Ginger(finely grated or minced)
- 1 stalk Lemongrass stalk(bottom half only, thinly sliced)
- 2 to taste Thai chilies(thinly sliced)
- 1 tsp Fermented shrimp paste (optional)(adds depth of flavor)
- 1.5 tsp Paprika
- 4 cups Roma tomatoes(diced)
- 2 tbsp Tamarind paste
- 1 cup Warm water(for tamarind paste)
- 1.5 tsp Fish sauce(or to taste)
- 2.5 tbsp Oil (vegetable or groundnut)
- 0.5 cup Coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Marinate the fish: In a bowl, combine fish chunks with 0.75 tsp salt and 0.75 tsp turmeric powder. Set aside for at least 10 minutes.
💡 Tip: This helps to season the fish and remove any fishy odor. - 2
Prepare the tamarind water: Mix tamarind paste with 1 cup of warm water. Let it soak for about 10 minutes, then squeeze the pulp to extract the juice. Strain the liquid and set aside.
- 3
Prepare the aromatics: If using a food processor, blend lemongrass, garlic, ginger, and Thai chilies into a rough paste. Add shallots and process briefly. Alternatively, finely chop all ingredients.
💡 Tip: Using a food processor saves time and ensures a finer texture. - 4
Sauté aromatics: Heat oil in a large pot or wok over medium heat. Add the prepared aromatic mixture and sauté until fragrant and lightly browned, about 5-7 minutes.
- 5
Add spices and tomatoes: Stir in the remaining 0.75 tsp turmeric powder, paprika, and optional shrimp paste. Cook for 30 seconds until fragrant. Add the diced tomatoes and cook, stirring occasionally, until they break down into a thick sauce, about 10-15 minutes. Season with 0.75 tsp salt.
- 6
Simmer the sauce: Pour in the prepared tamarind water and fish sauce. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for about 15 minutes, allowing the flavors to meld and the sauce to thicken.
- 7
Add fish: Gently add the marinated fish chunks to the simmering sauce. Stir carefully to coat the fish. Cover and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily. Avoid over-stirring to prevent the fish from breaking apart.
- 8
Finish and serve: Taste and adjust seasoning with more salt or fish sauce if needed. Stir in most of the chopped coriander. Serve hot, garnished with the remaining coriander.
💡 Tip: Serve with steamed rice for a complete meal.
💡 Pro Tips
- ✓Adjust the amount of Thai chilies to your preferred spice level.
- ✓If you don't have tamarind paste, you can use a squeeze of lime juice for a similar tang, though the flavor will be slightly different.
- ✓Ensure the fish is cooked through but not overcooked, as it can become dry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced okra or eggplant along with the fish for a heartier curry.
- For a spicier version, add more chilies or a pinch of chili powder with the tomatoes.