Burmese Tomato Fish Curry (Nga Baung Thoke)

Ingredients

• 1.5 lbs Firm White Fish Fillets (cod, halibut)
• 2 cups Diced Tomatoes
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 2 tbsp Vegetable Oil
• 1/4 cup Cilantro, chopped
• 4 cups Cooked Rice

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium onion, finely chopped, and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
3. 3Add the 3 cloves garlic, minced, and the 1 tablespoon ginger, minced. Cook, stirring constantly, until you can smell them, about 1 minute.
4. 4Stir in the 1 teaspoon turmeric powder and the 1/2 teaspoon chili powder. Cook, stirring, for 30 seconds until fragrant.
5. 5Add the 2 cups diced tomatoes. Cook, stirring occasionally, until the tomatoes are soft and have released some of their liquid, about 10 minutes.
6. 6Carefully place the 1.5 lbs firm white fish fillets into the pot. Pour in the 2 tablespoons fish sauce and the 2 tablespoons lime juice. Stir gently to coat the fish.
7. 7Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 to 20 minutes, or until the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
8. 8Garnish the curry with the 1/4 cup chopped cilantro. Serve immediately with the 4 cups cooked rice.

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