Burmese Fish Curry
|Firm white fish fillets||225 Gram (4 fillets of 8 Ounce each)|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), crushed|
|Crushed dried chillies||1 Teaspoon|
|Groundnut oil||6 Tablespoon|
|Ripe tomatoes||5 , chopped (blanched in hot water then peeled)|
|Fresh coriander||1⁄2 Cup (8 tbs), chopped|
|Fish sauce||To Taste|
Make the marinade: mix the turmeric and fish sauce in a bowl then rub it all over the fish with your hands. Leave it to marinade for at least 30 mins.
Pound the onion and garlic in a pestle and mortar or chop them very finely. Heat the oil in a saucepan and caramelise the onion mixture over moderate heat for 15-20 mins or until soft and have turned a reddish brown. Keep an eye on it to avoid burning the onions and making it bitter.
Add the paprika, stir a little and cook for a further 10-20 seconds to bring out the flavour of the spice, then add the chopped tomatoes. Reduce the heat to low and simmer uncovered for 30 mins or until it has reduced to a lovely thick sauce.
Add the fish pieces including the left over marinade and cook over moderate heat for 4 mins, then carefully turn the fish pieces and cook a further 4 mins or until the fish is cooked (cooking time will vary according to the thickness of the fish).
Before serving, check for seasoning, add more fish sauce if necessary. Sprinkle chopped coriander and serve with plenty of boiled basmati rice.