Fish Curry (Burmese Style)

Ingredients

• 1/2 Tsp Salt
• 1/2 Tsp Tumeric
• 250 g Cod Fish / Barramundi Fish / White Fish (Cut large cubes)
• 2-3 Cloves Garlic (Finely grated, paste)
• 1-2 Shallot onion (Or brown onion, finely chopped)
• 2 Vine Tomato (Finely chopped)
• 4-5 Red/green chilli (Cut thin slices)
• Handful coriander (Roughly chopped)
• 1 1/2 tsp Chilli powder (Or paprika powder)
• 1/2 tsp Tumeric powder
• 1 1/2 tsp Fish sauce (Or add sal to taste)
• 2-3 Tbsp Oil (Groundnut, vegetable, canola, or neutral flavour oil.)
• 1/2 Tsp Salt (Or salt to your taste)
• 1/2 Cup Warm Water (Add more water if needed)

Instructions

1. 1

   Cut fish into large cubes. Add salt and turmeric and rub well on the fish cubes. Set it aside and marinate for at least 10 minutes.

2. 2

   Grate the garlic, finely chop the shallot and tomatoes.

3. 3

   Cut the chillies, and roughly chop the coriander leaves.

4. 4

   Heat the pan, add oil then add shallots and garlic and saute until the colour changed into light brown.

5. 5

   Add the tomatoes and stir for a few seconds, sprinkle salt and saute until the tomatoes are soft and oil come to the surface.

6. 6

   Pour warm water, mix the paste well bring it to simmer, and add the marinated fish.

7. 7

   Close the lid and cook with low-medium heat for 2-3 minutes. Gently stir and turn side to prevent fish from breaking.

8. 8

   Add coriander chopped, chillies and fish sauce. Add some more water if the curry paste is too thick.

9. 9

   Close lid and continue cook for another 2-3 mins or until the fish is cooked through.

10. 10

    Once the fish is cooked, remove from pan and transfer to serving plate.

11. 11

    Garnish with fresh coriander leaves and sliced chillies.

12. 12

    Serve with steamed rice! Enjoy!