Burmese Fish Curry (Nga Curry)

Ingredients

• about 680 g Fish Fillets (Cod or Tilapia)
• 1 can (28 oz) Tomatoes
• 1 large Onion
• 5 cloves Garlic
• 2 inch piece Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 3 tbsp Vegetable Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pan over medium heat.
2. 2Add chopped onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and ginger and cook for another minute until fragrant.
4. 4Add canned tomatoes, turmeric powder, and chili powder. Simmer for 10 minutes, stirring occasionally.
5. 5Add fish sauce and lime juice to the tomato sauce.
6. 6Gently place fish fillets into the sauce. Cover and cook for 8-10 minutes, or until fish is cooked through and flakes easily.
7. 7Garnish with fresh cilantro before serving. Serve with rice.

Related Guides