Burmese Tomato Fish Curry

Burmese Tomato Fish Curry

Recipe only

This Burmese tomato fish curry is very simple to make with a very delicate taste which is great with fish. Burma has a very long coast line with the Andaman sea which is rich in fish, but the Burmese tend to eat more freshwater fish than saltwater. Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner.

INGREDIENTS

Marinade

1/2 teaspoon turmeric powder

Pinch sea salt

2 tablespoons fish sauce

500 g firm, white fish fillets

5 Asian shallots (red), chopped

3 garlic cloves, finely chopped

4 cm piece fresh, peeled ginger, finely chopped

3 long red dried chilies (soaked for 20 minutes). chopped

3 tablespoons for peanut oil

2 teaspoons ground turmeric

1 tablespoon good quality Asian chili paste

4 ripe, medium tomatoes, chopped

Fresh coriander leaves to garnish

METHOD

1. In a bowl add the turmeric, salt and fish sauce marinade. Add the fish pieces and gently mix with your hands at coat well. Leave for 20 minutes on a work surface.

2. Now in a blender or pestle and mortar, blend or pound the shallots, ginger, garlic, and chili until it becomes a smooth paste.

3. Now heat the peanut oil in a medium pan until medium heat. Add the paste and the turmeric. Now turn the heat down a bit and you need to cook this until it caramelizes which is very important, do not burn it or it will taste very bitter. This should take about 15 minutes. Now add the chili paste and cook for about 8 minutes. Next add the chopped tomato and cook for 10 more minutes until the sauce is thickened.

4. Add the marinated fish and cook turning once. When the fish is just cooked it is time to serve, Remember that the fish will keep cooking once off the heat, so do not over cook it. Serve with steamed rice, and garnish with fresh coriander leaves.