Nga Hin (Burmese Fish Curry)
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Ingredients
- 500 g tilapia fillets
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 ripe plum tomatoes
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 32 g
- Carbohydrate
- 69.4 g
- of which sugars
- 4.9 g
- Fat
- 9.8 g
- of which saturates
- 1.5 g
- Fibre
- 2.7 g
- Salt
- 0.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in the oil for 4 minutes until softened.
- 2
Add the chopped garlic, turmeric and chilli powder and cook for 1 minute.
- 3
Add the chopped tomatoes and tamarind paste and simmer for 8 minutes until the tomatoes break down.
- 4
Cut the tilapia into large chunks, add to the sauce and simmer gently for 8-10 minutes until cooked through and flaking easily.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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