Easy Burmese Recipes

Affordable Burmese recipes with English ingredients
Posted by burmeseasy on Jun - 20 - 2016 under Seafood
Ingredients
  • Any meaty fish 1kg (skin off and cubed)
  • Tinned tomatoes one 400ml can
  • Onions 4 finely chopped
  • Garlic 3 cloves crushed
  • Ginger thumb sized, crushed (no bits)
  • Turmeric half a teaspoon
  • Paprika 1 dessert spoon
  • Very hot chilli powder half a teaspoon
  • Lemon half (squeezed)
  • Salt 1 teaspoon
  • Oil 3 dessert spoons
  • Fish sauce 3 dessert spoons
  • Fish stock a cube
  • Fresh chillies 2 (sliced long way)
  • Dried shrimps 2 dessert spoons (ground)
  • Fresh coriander a handful coarsely chopped
  • Cuisine: Cooking time: 30 mins Serving: 6 people

    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.

    Preparation

    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.

    Cooking

    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.

    Author’s Note

    I used Ocado Salmon for this dish. £12 for a kilo.
    Best serviced with rice and salad.

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