Burmese Tomato and Fish Curry

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 165°C / about 165°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 large onion, chopped into 1.27 cm pieces, the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated. Cook, stirring often, for 5 to 7 minutes, until the onion pieces are softened and look translucent.
3. 3Stir in the 1 teaspoon of turmeric powder and the 1/2 teaspoon of chili powder. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 cups of tomatoes, cut into 2.54 cm pieces. Cook, stirring occasionally, for 8 to 10 minutes, until the tomatoes have broken down and formed a sauce.
5. 5Pour in the 2 tablespoons of fish sauce and the 2 tablespoons of lime juice. Stir to combine and bring the mixture to a gentle simmer.
6. 6Carefully place the about 680 g of firm white fish, cut into 5.08 cm pieces, into the simmering sauce. Make sure the fish pieces are mostly submerged. Cover the pot and let it simmer for 10 to 15 minutes. The fish is cooked through when it flakes easily with a fork or reaches an internal temperature of 63°C.
7. 7Stir in the 1/2 teaspoon of salt. Serve the Burmese Tomato and Fish Curry hot over the 4 cups of cooked rice.

Related Guides