Burmese Fish Curry with Okra and Tomatoes

Instructions

1. 1Place a 30.48 cm skillet or large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 large chopped onion to the hot oil and cook for 5 minutes, stirring occasionally, until the onion is softened and looks translucent.
3. 3Add the 4 cloves of minced garlic and the 1 tablespoon of grated ginger to the skillet. Cook for 1 minute, stirring constantly, until you can smell their fragrance.
4. 4Stir in the 1 teaspoon of turmeric powder and the 0.5 teaspoon of chili powder. Continue stirring constantly for 1 minute to toast the spices.
5. 5Add the 2 cups of diced tomatoes and the about 450 g of okra to the skillet. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
6. 6Carefully place the about 680 g of fish fillets into the skillet. Pour in the 2 tablespoons of fish sauce and the 2 tablespoons of lime juice. Stir gently to coat the fish.
7. 7Bring the liquid in the skillet to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for 10-15 minutes, or until the fish is opaque and flakes easily when tested with a fork. The internal temperature of the fish should reach 63°C.
8. 8Remove the skillet from the heat. Stir in the 0.25 cup of chopped cilantro. Serve the Burmese fish curry hot with rice.

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