Burmese Fish Curry with Okra and Tomatoes

Ingredients

• about 680 g Firm White Fish Fillets
• about 450 g Okra
• 1 can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 2 tablespoons Fish Sauce
• 2 tablespoons Lime Juice
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice

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

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium chopped onion and cook, stirring occasionally, until it looks softened, about 5 minutes.
2. 2Add the 3 minced cloves of garlic and the 2.54 cm of grated ginger to the pot. Cook, stirring constantly, until you can smell them, about 1 minute.
3. 3Stir in the 1 teaspoon of turmeric powder, the 1/2 teaspoon of chili powder, and the 1 can of diced tomatoes. Cook, stirring occasionally, for 5 minutes.
4. 4Add the about 450 g of okra and the 2 tablespoons of fish sauce to the pot. Cook for another 5 minutes, stirring occasionally.
5. 5Gently place the about 680 g of firm white fish fillets into the pot. Cover the pot and cook for 8 to 10 minutes, or until the fish is cooked through and flakes easily when gently pressed with a fork. The internal temperature of the fish should reach 63°C.
6. 6Stir in the 2 tablespoons of lime juice.
7. 7Serve the Burmese fish curry immediately with the 4 cups of cooked rice.

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