Burmese Tomato Fish Curry with Tamarind Paste

A tangy and savory fish delight infused with Burmese flavors.

Enjoy this aromatic fish curry made with fresh tomatoes and tamarind paste for a delicious blend of tang and spice.

1 h 30 min
4
Intermediate

Ingredients

For the Fish Marinade

White fish filets

Tamarind paste

1 tbsp

Fish sauce

1 tbsp

Lemon juice

Salt and pepper

to taste

For the Curry Base

Vegetable oil

2 tbsp

Onion, finely chopped

1 large

Garlic, minced

3 cloves

Ginger, grated

1 inch

Tomatoes, diced

4 large

Turmeric

1 tsp

Cumin

1 tsp

Cilantro, chopped

1 tbsp

For the Tamarind Mixture

Tamarind paste

2 tbsp

Water

1 cup

Sugar

1 tbsp

Salt

to taste

For Serving

Steamed jasmine rice

2 cups

Lime wedges

Preparation

Marinating the Fish

Combine marinade ingredients

In a bowl, combine tamarind paste, fish sauce, lemon juice, salt, and pepper.

Coat and refrigerate

Coat the fish filets with the marinade and refrigerate for 30 minutes.

Preheat oven

Preheat your oven to 350°F (175°C).

Preparing the Curry Base

Heat oil

Heat oil in a deep pan over medium heat.

Sauté aromatics

Sauté onions until translucent, add garlic and ginger, and cook until fragrant.

Ensure the tomatoes are well-cooked before adding fish to avoid a raw taste.

Cook tomatoes and spices

Add tomatoes, turmeric, and cumin, and cook until tomatoes break down.

Crushing the tomatoes slightly while cooking helps release more flavor.

Cooking Process

Sauté Initial Mix

Sauté onions, garlic, and ginger until aromatic.

Simmer Curry Base

Simmer the tomato mixture until thickened.

Bake Fish

Place marinated fish on a baking sheet and bake in the oven for 15-20 minutes.

Plating & Serving