Burmese Fish Curry
There are so many varieties of fish in Burma, we use fresh water fish for this type of curry. There aren’t tasty enough fish to compare when you are outside of Burma. The best one I could recommend is Salmon. I have added a little extra ground shrimps to make it smell like Burmese fish curry. On a plus side, there are no bones.
This will really well with any meaty fish.
Marinade fish with turmeric, salt, fish sauce, stock, lemon garlic and ginger. Leave it for a couple of hours, over night if you have time.
Heat up oil in a medium saucepan or a frying pan, stir in chopped onions and cook until the mixture is golden brown. Add chilli powder, paprika and tinned tomatoes. Stir thoroughly, this will be the only time you can stir as the fish will break. Keep on the cooking for 10 mins or so, turn the heat down so that it does not stick to the bottom of the pan. Do not overcook, the fish will turn hard and dry.
Garnish with fresh chillies and coriander.
I used Ocado Salmon for this dish. £12 for a kilo.
Best serviced with rice and salad.