Burmese Fish Curry Recipe


At this point we would like to thank all of our partners and friends who have accompanied us virtually over the past few challenging months and supported us with motivating and touching emails.

We are still operational, however, the situation in Myanmar is still not stable.

Since there is no official announcement yet about when Myanmar is going to be able to welcome foreign visitors again, we thought it would be a good idea to bring you a little closer to Myanmar in this month’s feature with a recipe for one of the country’s most well-loved dishes – Burmese Fish Curry:


  • Any meaty fish 1kg (skin off and cubed)
  • Tinned tomatoes – one 400ml can
  • 4 onions finely chopped
  • 3 cloves garlic crushed
  • Ginger thumb sized, crushed (no bits)
  • Turmeric, half a teaspoon
  • Paprika, 1 dessert spoon
  • Very hot chilli powder, half a teaspoon
  • Lemon half (squeezed)
  • Salt, 1 teaspoon
  • Oil, 3 dessert spoons
  • Fish sauce, 3 dessert spoons
  • Fish stock, one cube
  • Fresh chillies x 2 (sliced long way)
  • Dried shrimps x 2 dessert spoons (ground)
  • Fresh coriander, a handful coarsely chopped


Marinade fish with turmeric, salt, fish sauce, stock, lemon garlic and ginger. Leave it for a couple of hours, over night if you have time.


Heat up oil in a medium saucepan or a frying pan, stir in the chopped onions and cook until the mixture is golden brown. Add chilli powder, paprika and tinned tomatoes. Stir thoroughly, this will be the only time you can stir as the fish will soon start to break up. Continue cooking for 10 minutes or so, but turn the heat down so that it does not stick to the bottom of the pan. Do not overcook as the fish will turn hard and dry.

Garnish with fresh chillies and coriander.

(Recipe taken from )