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Recipe: Simple Fish Curry

Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again


Top Tip:

Use any firm, meaty white fish, such as cod, pollock, haddock or coley. Be sure to use large chunks and try not to over-stir during cooking so that the pieces remain intact



500g (17oz) firm white fish, skin removed and cut into 5cm chunks

6 garlic cloves, peeled and chopped

1-2 inch piece of ginger, peeled and chopped

8 tbsp oil (vegetable, sunflower or peanut)

3 medium onions, chopped

2 tsp paprika

1 tsp turmeric powder

1 tsp medium chilli powder

2–3 tbsp fish sauce

4 medium tomatoes, chopped

For the marinade

1½ tsp turmeric powder

1 tsp salt

Garnish to serve

Coriander leaves

Crispy fried onions (homemade or shop-bought)



1. First make the marinade. Combine the turmeric and salt in a bowl, then add the fish chunks and turn to coat them in the marinade. Transfer to the fridge to marinate for 30 minutes. Meanwhile, crush the chopped garlic and ginger into a paste using a pestle and mortar or blitz in a food processor.

2. Heat the oil over a medium heat in a large casserole dish. Add the chopped onions and cook slowly, turning the heat down to low-medium and stirring every few minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes. Once the onions are ready, add the crushed garlic and ginger and fry for a few minutes until fragrant.

3. Add the spices, fish sauce and chopped tomatoes, breaking them up slightly as you stir. Allow to simmer for 5–10 minutes. Add the fish and 100ml of water. Bring to the boil and cover with a lid, then simmer over a low heat for 5–10 minutes until the fish is cooked.

4. Garnish with fresh coriander leaves and crispy onions if desired and serve with rice.


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