Burmese Fish Curry Recipe | Masala Fish With Butter Rice

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories, while whole milk is a budget-friendly alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian substitute, and salt is the most economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often less expensive.

Marinate 1 kilo of Ki fish chunks with 1 tablespoon of salt, 1 tablespoon of turmeric, 1 tablespoon of Kashmir red chili powder, 2 teaspoons of black pepper powder, and 1 tablespoon of garlic and ginger paste.

Create a quick onion paste by adding 2 onions and a splash of water to a food processor and blitzing until smooth.

In a cooking pan, heat 1/4 cup of medium heated oil and add the onion paste, sautéing until it turns slightly golden, using a lid to speed up the process.

Add 2 tablespoons of tomato puree and mix well.

Gently introduce the fish pieces one by one to avoid breakage and give it a gentle stir.

Pour in 2 cups of water and add fresh green chilies for a spicy kick.

Bring the mixture to a boil, cover with a lid, and let it cook on low for 25 minutes.

In a separate pot, melt 1 teaspoon of butter until it turns slightly brown, then add dry aromatics: 1 small cinnamon stick, 1 teaspoon of cumin seeds, 1 star anise, 2 black cardamom, and a pinch of cloves and peppercorns, frying them together with the butter.

Add 1 sliced onion and fry for another minute, then mix in 2 cups of washed and soaked rice.

Pour in 4 cups of water, bring to a boil, cover with a lid, and let it cook on low for 20 minutes.

Finish the fish curry with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens