How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Can I substitute lime leaves with something else?

Lemon zest can be used, but the lime leaf aroma is distinct and preferred.

Can I use frozen fish fillets?

Yes, but ensure they are thoroughly thawed and drained to avoid excess water in the curry.

It has a mild kick, which can be adjusted by adding more or fewer chilies.

Can this curry be made ahead?

Yes, prepare the curry paste and sauce a day in advance; add the fish just before serving for best results.

Burmese Lime Leaf Fish Curry with Coconut Milk

Name: Burmese Lime Leaf Fish Curry with Coconut Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Firm white fish fillets; Lime juice; Turmeric powder; Salt; Vegetable oil; Shallots; Garlic cloves; Ginger; Kaffir lime leaves; Red chilies; Vegetable oil; Coconut milk; Fish stock; Fish sauce; Palm sugar or brown sugar; Fresh coriander leaves; Lime wedges; Red chili

A fragrant and lush fish curry infused with kaffir lime leaf and coconut milk

This traditional Burmese fish curry combines the aromatic zest of lime leaves with creamy coconut milk, creating a delightful harmony of flavors perfect for an adventurous meal.

1 h 10 min
4
Intermediate

Ingredients

For the Fish Marinade

Firm white fish fillets

500g, cut into chunks (e.g. cod, halibut)

Lime juice

2 tablespoons

Turmeric powder

1 teaspoon

Salt

to taste

For the Curry Paste

Vegetable oil

1 tablespoon

Shallots

3, sliced

Garlic cloves

4, minced

Ginger

1-inch piece, grated

Kaffir lime leaves

5–6, spine removed and finely chopped

Red chilies

2, deseeded and chopped

For the Curry Base

Vegetable oil

1 tablespoon

Coconut milk

400 ml

Fish stock

1 cup

Fish sauce

2 tablespoons

Palm sugar or brown sugar

1 tablespoon

For Garnishing

Fresh coriander leaves

Lime wedges

Red chili

1, sliced thinly

Preparation

Marinating the Fish

Combine ingredients

In a bowl, combine fish fillets with lime juice, turmeric, and salt.

Coat evenly

Mix well to coat the fish pieces evenly.

Rest to marinate

Set aside to marinate for 20 minutes.

Preparing the Curry Paste

Sauté aromatics

Heat oil in a pan over medium heat. Add shallots, garlic, and ginger; sauté until golden.

Ensure the curry paste is well-cooked to release all flavors.

Add lime leaves and chilies

Stir in the lime leaves and chilies; cook for 2 minutes.

Cool the paste

Remove from heat and set aside to cool.

Cool the paste to prevent it from cooking the coconut milk too quickly.

Cooking Process

Curry Base Creation

In another pan, heat oil and add the cooled curry paste, frying until fragrant.

Use medium heat.

Coconut Integration

Slowly pour in coconut milk, stirring continuously to mix thoroughly.

Simmering

Add fish stock, fish sauce, and palm sugar, stirring until dissolved. Bring to a gentle simmer.

Simmer on low heat for 10 minutes.

Plating & Serving