Burma is bordered by Thailand, India, Laos and China and the country’s food is freckled with spices, citrus and fishy influences from all of them. I love the simplicity of this fish curry. It’s delicate but still delivers a punch of quintessential Burmese flavours – hot, sour, salty and slightly bitter.
Slice the fish fillets into chunky pieces about
To make the chilli paste, in a mortar and pestle or food processor, grind the shallots, garlic, ginger and chillies with a little sea salt until they are puréed.
In a medium saucepan, heat the oil. Add the chilli paste and sauté for 8 minutes until soft and slightly golden. Add the tomatoes, paprika and the stock. Let the liquid simmer for 10 minutes and then add the fish and lime juice. Cook until the fish is bright white, about 2–3 minutes.
Serve the curry with steamed rice, fresh coriander, lime quarters and some crispy fried shallots.
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