Burmese Lime Leaf Fish Curry with 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.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine ingredients
In a bowl, combine fish fillets with lime juice, turmeric, and salt.
- 2
Coat evenly
Mix well to coat the fish pieces evenly.
- 3
Rest to marinate
Set aside to marinate for 20 minutes.
Preparing the Curry Paste
- 1
Sauté aromatics
Heat oil in a pan over medium heat. Add shallots, garlic, and ginger; sauté until golden.
Tip: Ensure the curry paste is well-cooked to release all flavors.
- 2
Add lime leaves and chilies
Stir in the lime leaves and chilies; cook for 2 minutes.
- 3
Cool the paste
Remove from heat and set aside to cool.
Tip: Cool the paste to prevent it from cooking the coconut milk too quickly.
How to Make Burmese Lime Leaf Fish Curry with Coconut Milk
Total time: 1 h 33 min · Yields 4 servings
- 1
Curry Base Creation
In another pan, heat oil and add the cooled curry paste, frying until fragrant.
- 2
Coconut Integration
Slowly pour in coconut milk, stirring continuously to mix thoroughly.
- 3
Simmering
Add fish stock, fish sauce, and palm sugar, stirring until dissolved. Bring to a gentle simmer.
Chef's Tips
Further reading
Frequently asked questions
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.
Is this dish spicy?
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.
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