Burmese Fish and Tomato Curry

Name: Burmese Fish and Tomato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Burmese
Ingredients: steamed rice, coriander (cilantro), lime quarters and crispy fried shallots, to serve; 3 cm (1¼ inch) ginger, sliced; 300 ml (10½ fl oz) fish or vegetable stock; 750 g (1 lb 10 oz) firm fish fillets; 1 tsp ground turmeric; juice 2 limes; 2 small shallots, sliced; 2 garlic cloves, sliced; 2 thumb-sized chillies, sliced; 1 tbsp vegetable oil; 4 ripe tomatoes, seeded, diced; 3 tbsp fish sauce; 1 tsp paprika

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

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.

Ingredients

750 g (1 lb 10 oz) firm fish fillets
1

Asia
Myanmar (Burma)
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

Slice the fish fillets into chunky pieces about 6 cm (2½ inches). Place in a bowl with the turmeric and fish sauce. Leave to marinate while you make the chilli paste.

To make the chilli paste, in a