Kachin Carp Curry with Herbs

Preparation info
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    • Difficulty


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By Naomi Duguid

Published 2012

  • About

There are two versions of this dish, which I learned from the cooks at Myit Sone, a Kachin restaurant in Rangoon. On the stovetop, the fish is rubbed with a ginger-garlic-chile paste, poached briefly, and then combined with chopped herbs and cooked a few minutes longer. For the traditional version, which requires wrapping the fish in banana leaves, I use foil that is lined with lettuce leaves.

I’ve made this with carp, which is delicious and traditional, as well as with tilapia and