Main Course · Dinner · Asian ·

Burmese Tomato Fish Curry with Tamarind Paste

Name: Burmese Tomato Fish Curry with Tamarind Paste
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: White fish filets, 4; Tamarind paste, 1 tbsp; Fish sauce, 1 tbsp; Lemon juice, 1; Salt and pepper, to taste; 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; Tamarind paste, 2 tbsp; Water, 1 cup; Sugar, 1 tbsp; Salt, to taste; Steamed jasmine rice, 2 cups; Lime wedges

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

4(354 reviews)

·By Ethan Brooks·January 18, 2026

Burmese Tomato Fish Curry with Tamarind Paste — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Marinade

For the Curry Base

For the Tamarind Mixture

For Serving

Nutrition

Per serving

Calories: 367 kcal
Protein: 27 g
Carbs: 44 g
Fat: 9 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 1466 kcal
Protein: 108 g
Carbs: 176 g
Fat: 36 g
Fiber: 18 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
White fish filets 4	440	92	0	6	0
Tamarind paste 1 tbsp	25	0	6	0	1
Fish sauce 1 tbsp	10	1	1	0	0
Lemon juice 1	12	0	4	0	0
Salt and pepper to taste	0	0	0	0	0
Vegetable oil 2 tbsp	240	0	0	28	0
Onion, finely chopped 1 large	60	2	14	0	3
Garlic, minced 3 cloves	12	0	3	0	0
Ginger, grated 1 inch	8	0	2	0	0
Tomatoes, diced 4 large	120	4	28	1	8
Turmeric 1 tsp	8	0	2	0	1
Cumin 1 tsp	8	0	1	0	1
Cilantro, chopped 1 tbsp	1	0	0	0	0
Tamarind paste 2 tbsp	50	1	14	0	2
Water 1 cup	0	0	0	0	0
Sugar 1 tbsp	48	0	12	0	0
Salt to taste	0	0	0	0	0
Steamed jasmine rice 2 cups	420	8	88	1	2
Lime wedges	4	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Combine marinade ingredients
In a bowl, combine tamarind paste, fish sauce, lemon juice, salt, and pepper.
2
Coat and refrigerate
Coat the fish filets with the marinade and refrigerate for 30 minutes.
3
Preheat oven
Preheat your oven to 350°F (175°C).

Preparing the Curry Base

1
Heat oil
Heat oil in a deep pan over medium heat.
2
Sauté aromatics
Sauté onions until translucent, add garlic and ginger, and cook until fragrant.
Tip: Ensure the tomatoes are well-cooked before adding fish to avoid a raw taste.
3
Cook tomatoes and spices
Add tomatoes, turmeric, and cumin, and cook until tomatoes break down.
Tip: Crushing the tomatoes slightly while cooking helps release more flavor.

How to Make Burmese Tomato Fish Curry with Tamarind Paste

Total time: 2 h · Yields 4 servings

1
Sauté Initial Mix
Sauté onions, garlic, and ginger until aromatic.
2
Simmer Curry Base
Simmer the tomato mixture until thickened.
3
Bake Fish
Place marinated fish on a baking sheet and bake in the oven for 15-20 minutes.