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A close up view of Burmese fish curry garnish with coriander and sliced red chilli.

Fish Curry (Burmese Style)

5 from 1 vote
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Course: Main Course
Cuisine: burmese cusine
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Author: Khin


Marinate for fish

  • 1 Tsp Salt
  • ½ Tsp Tumeric


  • 250 g Cod Fish / Barramundi Fish / White Fish
  • 2-3 Cloves Garlic 
  • 1 Large Shallot
  • 2 Vine Tomato
  • 4-5  Red/green chilli
  • Handful coriander
  • Chilli powder
  • ½ Tumeric powder
  • Fish sauce
  • 2-3 Tbsp Oil 
  • ½ Tsp Salt 
  • ½ Cup Warm water


  • Cut fish into large cubes. Add salt and tumeric and rub well on the fish cubes.
  • Grate the garlic, finely chop the shallot and tomatoes.
  • Cut the chillies in half, roughly chop the corriender leaves.
  • Heat the pan, add oil then add shallots and garlic and saute till the colour changed into light brown.
  • Add the tomatoes and stir for few seconds, sprinkle salt and saute till the oil come to the surface.
  • Pour half cup of water, mix the paste well bring it to simmer and add the marinated fish.
  • Close the lid and simmer for 2-3 miins. Gently stir and turn side to prevent fish from breaking.
  • Add coriander chopped, chillies and fish sauce. Add some more water if the curry paste is too thick.
  • Close lid and continue simmer for 2-3 mins.
  • Once cooked remove from pan immediately and put in serving plate.
  • Garnish with fresh coriander leaves and sliced chillies.
  • Serve with steamed rice! Enjoy!
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