Authentic Burmese Fish Curry (Nga Hin)

40 minutes

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Authentic Burmese Fish Curry (Nga Hin) - Plattershare - Recipes, food stories and food lovers

4.67 from 3 votes
AsianBurmese

About Authentic Burmese Fish Curry (Nga Hin)

Dive into a bowl of vibrant Burmese Fish Curry (Nga Hin), an explosion of flavor that's perfect for any occasion. Imagine tender fish simmered in a rich, tomato-based sauce, fragrant with garlic, ginger, chilies, and the magic of Burmese spices.
This recipe artfully balances the savory fish with tangy tomatoes and warming spices, creating an authentic taste of Burma. Serve hot with fluffy steamed rice for a truly satisfying and unforgettable meal.
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Recipe Time & More

Prep20 minutes
Cook20 minutes
Total40 minutes
Calories419 kcal
Serves2
Served AsDinnerLunch
Recipe TasteSalty

Ingredients
 

Fish

  • 500 gm Magoor Fish fresh, or similar firm white fish

Spice Paste

Other Ingredients

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Instructions
 

  • Humanely dispatch the live fish. In a deep pan with a tight lid, add 2 teaspoons of salt and the fish. Cover tightly for a minute.
  • Peel off the skin of the fish and cut it into pieces. Wash thoroughly with salt and turmeric powder. This helps to remove any lingering fishy smell and ensures the fish cooks evenly.
    Authentic Burmese Fish Curry (Nga Hin) - Plattershare - Recipes, food stories and food lovers
  • Marinate the fish pieces with salt and turmeric powder. Heat the sesame oil in a pan and fry the fish until lightly golden. Set aside.
  • In the same pan, add the chopped garlic and fry until light brown and fragrant. Then add the red chili paste and turmeric powder. Stir continuously to prevent burning.
  • Add the cumin seeds and coriander powder to the pan. Stir in the tomato paste and cook for a minute until fragrant. Pour in 1 ½ cups of water and salt to taste. Bring the mixture to a simmer.
  • Once the curry starts to thicken slightly, gently add the fried fish pieces. Simmer for another 2 minutes to allow the fish to absorb the flavors of the curry. Be careful not to overcook the fish.
  • The Burmese Fish Curry is now ready. Serve hot with steamed rice.

Recipe Notes

Good To Know

  • Fish is a good source of protein and nutrients, beneficial for children and pregnant women.

Expert Tips

  • For best results, use fresh, high-quality fish.
  • Adjust cooking times based on the thickness of the fish to ensure it's cooked through but not dry.
  • Marinating the fish beforehand can enhance its flavor and tenderness.

Storage Instructions

  • Store leftover cooked fish in an airtight container in the refrigerator for up to 3 days.

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4.67 from 3 votes

Recipe Nutrition

Calories: 419kcalCarbohydrates: 40gProtein: 59gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 125mgSodium: 1175mgPotassium: 2349mgFiber: 8gSugar: 17gVitamin A: 2192IUVitamin C: 67mgCalcium: 162mgIron: 7mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.67 from 3 votes

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