Burmese Fish & Tomato Curry Recipe แกงปลาพม่า | Asian Recipes

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat while evaporated milk is more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common herb and dried cilantro is less expensive.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder, while jalapeños offer a similar heat at a lower cost.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chopped tomatoes and cook until they break down, about 5-7 minutes.

Sprinkle in turmeric, coriander, and cumin, stirring to combine for 1 minute.

Pour in coconut milk and bring to a gentle simmer.

Add fish fillets and cook until they are opaque and flaky, about 8-10 minutes.

Stir in fish sauce and adjust seasoning with salt and black pepper.

Add sliced green chilies and cook for an additional 2 minutes.

Remove from heat and squeeze fresh lime juice over the curry.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens