Keto Burmese Fish Curry with Bamboo Shoots

Ingredients

• 1.5 lbs White fish fillets
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 1 cup Bamboo shoots
• 1 can Coconut milk
• 2 tablespoons Fish sauce
• 1 tablespoon Lime juice
• 2 tablespoons Cilantro

Instructions

1. 1Heat the 2 tablespoons of coconut oil in a large heavy-bottomed pot (such as a Dutch oven) over medium heat (approximately 300-325°F / 150-160°C). Add the 1 medium onion, finely chopped into 1/4-inch pieces, and cook for 5 minutes, stirring occasionally, until it softens and becomes translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook for 1 minute, stirring constantly, until the aromatics are fragrant. Stir in the 1 teaspoon of turmeric powder and the 0.5 teaspoon of chili powder, cooking for 30 seconds more until the spices are aromatic.
3. 3Add the 1 cup of bamboo shoots to the pot and cook for 2-3 minutes, stirring occasionally. Pour in the 1 can of coconut milk and the 2 tablespoons of fish sauce, stirring well to combine all ingredients. Increase the heat to medium-high (approximately 325-350°F / 160-175°C) and bring the mixture to a gentle simmer, where small bubbles appear around the edges.
4. 4Gently place the 1.5 lbs of white fish fillets into the simmering curry, ensuring they are mostly submerged. Reduce the heat to medium-low (approximately 250-275°F / 120-135°C), cover the pot with a lid, and cook for 8-10 minutes. The fish is cooked through when it flakes easily with a fork and its internal temperature reaches 145°F (63°C).
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Garnish the curry with the 2 tablespoons of fresh cilantro, chopped, just before serving hot.

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