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Burmese   -   Fish Curry   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

  • 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

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