Burmese Tomato and Fish Curry (Nga Baung Chat)
A tangy and flavorful Burmese curry featuring fish simmered in a rich tomato-based sauce. This dish is naturally gluten-free and a great source of protein. Enjoy it with rice or noodles for a complete and satisfying lunch.
Ingredients
- about 680 g White fish fillets (e.g., cod, tilapia)
- 2 cups Tomatoes, chopped
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Chili powder (optional)
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice
- 2 tablespoons Peanut oil (or vegetable oil)
- 1/4 cup Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the fish fillets into bite-sized pieces.
- 2In a pot or large skillet, heat peanut oil over medium heat. Add chopped onion and sauté for 3-5 minutes until softened.
- 3Add minced garlic and ginger and sauté for another minute until fragrant.
- 4Stir in chopped tomatoes, turmeric powder, and chili powder (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- 5Add the fish pieces to the pot and gently stir to coat them with the tomato sauce.
- 6Pour in fish sauce and lime juice. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 7Garnish with chopped cilantro before serving. Serve hot with rice or noodles.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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