Burmese Tamarind Fish Curry (Nga Thaloun Chhet) with Fresh Cilantro and Lime Wedges 🍲🐟🍋 -
• 1 lb (450 g) firm white fish fillets (such as catfish or tilapia), cut into chunks 🐟
• 1 medium onion, finely chopped 🧅
• 3 garlic cloves, minced 🧄
• 1-inch piece of ginger, minced 🧑🏻🍳
• 1-2 green chilies, sliced (optional) 🌶️
• 2 tbsp tamarind paste 🍋
• 1 tsp turmeric powder 🌿
• 1 tsp ground coriander 🌿
• 2 cups fish stock or water 🍲
• Salt and pepper to taste 🧂
• Fresh cilantro, chopped 🌿
• Lime wedges for serving 🍋
• Cut the fish fillets into bite-sized chunks. Set aside.
• Heat vegetable oil in a large pot over medium heat.
• Add the chopped onion and sauté until it becomes translucent.
• Add minced garlic, ginger, and green chilies (if using), and cook for another 2-3 minutes until fragrant.
3. Add the Spices and Tomatoes:
• Stir in turmeric powder, paprika, and ground coriander. Cook for 1-2 minutes.
• Add the chopped tomatoes and cook until they start to break down and become soft.
4. Add the Tamarind Paste and Stock:
• Mix in the tamarind paste, ensuring it is well combined with the other ingredients.
• Pour in the fish stock or water, and bring the mixture to a simmer.
• Add the fish chunks to the pot, making sure they are submerged in the liquid.
• Simmer gently for 10-15 minutes, or until the fish is cooked through and the flavors have melded together.
• Season with salt and pepper to taste.
• Garnish the curry with freshly chopped cilantro.
• Serve hot with lime wedges on the side for an added burst of flavor.
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