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
For the Curry Base
For the Tamarind Mixture
For Serving
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
Burmese Tomato Fish Curry with Tamarind Paste
Burmese Tomato Fish Curry with Tamarind Paste
Plating & Serving
Place a generous portion of the curry on a plate, topped with the baked fish. Serve alongside steamed jasmine rice and lime wedges for a burst of freshness.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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