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Burmese Fish Curry
1/2 teaspoon ground turmeric
1 Tbls. fish sauce

4 firm white fish fillets
1 large onion, chopped
4 garlic cloves, crushed
1 tsp. crushed dried chillies
6 Tbls. groundnut oil
1 tsp. paprika
5 ripe tomatoes, blanched in hot water then peeled and chopped
handful of fresh coriander, chopped
fish sauce to taste


Make the marinade: mix the turmeric and fish sauce in a bowl then rub it all over the fish fillets. Leave it to marinade for at least 30 minutes.

Roughly chop the onion and put into a pestle and mortar. Pound to form a paste then add the crushed garlic and dried chillies. Continue to pound until they are well incorporated.

Heat the oil in a saucepan and caramelise the onion mixture over moderate heat for 15-20 minutes or until they have turned a reddish brown. Keep an eye on it to avoid burning the onions and making it bitter.

Add the paprika, stir and cook for a few minutes to bring out the flavour of the spice, then add the chopped tomatoes. Reduce the heat to low and simmer uncovered for 30 minutes or until it has reduced to a lovely thick sauce.

Add the fish pieces including the marinade and cook over moderate heat for 4 minutes, then carefully turn the fish pieces and cook a further 4 minutes or until the fish is cooked (cooking time will vary according to the thickness of the fish).

Before serving, check for seasoning, add more fish sauce if necessary. Sprinkle chopped coriander and serve with plenty of boiled basmati rice.

Preparation Time: 50 minutes Serves: 4
Recipe Origin: Myanmar
Submitted by:
Tin Cho Chaw

United States
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