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Dry Fish Curry Recipe

Dry Fish Curry Recipe

Ingredients :

1 kg firm white fish fillets, cut into 4 cm cubes

2.5 tablespoons fish sauce

4 cloves crushed garlic

2 cups onion, roughly chopped

2 teaspoons finely chopped ginger

2 teaspoons turmeric

2 red chili, seeded and finely chopped

Salt to taste

3 tablespoons cooking oil

2 tablespoons fresh cilantro leave, chopped


Method :

Place the fish in a shallow dish and pour the fish sauce over it. Use a food processor to blend the onion, garlic, turmeric, ginger, chili and salt until it form a thick paste. Heat a wok with the oil. Stir in the blended paste and cook for about 10 minutes on low heat. Add a little water if the mixture starts to burn.

When the paste is cooked, add the fish without the fish sauce in, stirring and ensuring that the spicy paste covers the fish. Raise the heat to medium and cook for another 5 minutes or until the fish is cooked. Turn to cook the other side as well.

Transfer the cooked fish to a warm serving dish. Thicken the remaining sauce in the wok over high heat if necessary, then spoon it over the fish. Sprinkle the cilantro over the fish and serve hot with steamed white rice.


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