Burmese Style Fish Curry
Channel: Gerrys Daebak Recipes
Date: 02/10/2020

Ingredients 


King Fish - 500 gms
Turmeric ( for marination) - 1/2 Tsp
Fish Sauce ( for marination) - 2 Tsp
Pepper ( for marination) - 1/2 Tsp
To Grind
Tomatoes ( chopped) - 3 Nos
Onions ( roughly chopped) - 2 Nos
Garlic ( roughly chopped) - 4 Cloves
Ginger ( roughly chopped) - 1/2 inch
Lemon grass ( Roughly chopped) - 2 Stalks
Chillies - 2 Nos
Tamarind water - 1/2 Cup
Chilli powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Fish Sauce - 2 Tsp
Paprika Powder - 1.5 Tsp
Fish Stock - 1 Cup
Coriander leaves - for Garnish


Method


Typically fresh water fish is used to prepare an authentic Burmese fish curry. You can substitute this with King fish or salmon. 


Marinate the fish with with Turmeric, fish sauce and pepper. Let the fish marinate for 20 to 30 minutes 


To prepare the aromatics, grind together the onions, ginger, garlic and lemon grass stalk


To make the tamarind water, soak a piece of tamarind in warm water for 10 minutes. After which you can squeeze the tamarind pulp into the  water and strain the liquid. Set the water aside


Once the fish has marinated. Heat oil in a pan and sear the fish on either side for a couple of minutes. 


Coming to the preparation of the curry, heat oil in a deep dish vessel and add in the ground aromatics and cook for few minutes till it has slightly browned. Add in the chillies and saute, followed by the tomatoes. Cook the tomatoes till they are mashed into a paste. Add the Spices ( chilli powder, turmeric, paprika powder). Cook for a few minutes till the raw smell of the spices have gone. 
Now add the tamarind water and the fish stock. Bring to a boil and let it simmer for a few minutes. Add in the fish sauce. Top with the fried fish pieces and continue to simmer for another 10 minutes. 
Garnish with coriander. 


Serve hot with Steamed Rice. Cheers !