 |
 |
 Burmese - Fish Curry
adapted from Recipes From The Golden Land The Burmese Kitchen by Marks
|
Description
|
|
|
|
Ingredients
|
- 1 Pound Boneless Grouper -- cubed
- 1 Teaspoon Paprika
- 1/4 Teaspoon Turmeric
- 1/2 Teaspoon Salt
- 3 Teaspoons Fish Sauce
- 2 Tablespoons Peanut Oil
- 1 Small Onion -- finely chopped
- 1/2 Inch Fresh Ginger Root -- finely chopped
- 2 Cloves Garlic -- finely chopped
- 1 Can Tomatoes -- chopped
- 2/3 Cup Water
- 2 Tablespoons Cilantro -- chopped
- 2 Small Anaheim Chili Pepper -- chopped
|
|
Directions
|
Marinate fish in paprika, turmeric, salt and 1 tablespoon fish sauce for 15 minutes. Heat the oil in a pan, fry the onion, ginger and garlic. Add more paprika and turmeric, saute 2 minutes. Add remaining fish sauce and tomatoes. Stir fry 3 minutes. Add fish, stir-fry in sauce until the color changes, add water and stir. cover the pan, cook over low heat for 20 minutes to evaporate liquid and create a thick sauce. Sprinkle with cilantro and chiles and serve warm with other dishes.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version