Burmese Fish and Tomato Curry
“Ngar Si Byan”
SERVES 4
- 6
1 arbol or other hot dried red chile, stemmed
3 tbsp. vegetab1e oil
2 small yellow onions, peeled and chopped
3 cloves garlic, peeled and finely chopped
2" piece ginger, peeled and chopped
2 plum tomatoes, cored and finely chopped
1 tsp. sweet paprika
1/4 tsp. ground turmeric
1 lb. thick, skinless, boneless, firm white-fleshed fish
such as catfish, grouper, or cod, cut into 1 " pieces
6 green bird's-eye chiles, stemmed
2 tbsp. fish sauce
Salt
1/2 bunch cilantro, trimmed
1. Finely crush dried chile with a mortar and pestle and
set aside.
2. Heat oil in a wok or a large heavy-bottomed skillet over
medium-high heat. Add onions and stir-fry until soft, about
5 minutes. Add garlic, ginger, tomatoes, paprika, turmeric,
and crushed dried chiles and stir-fry until tomatoes become
saucy and oil rises to the surface, about 5 minutes.
3. Add fish and fresh chiles to wok and stir-fry until fish
begins to turn opaque, 2-3 minutes. Add fish sauce, 2 tbsp.
water, and salt co taste and simmer, stirring occasionally,
until fish is cooked through, 4-5 minutes. Adjust
seasonings. Serve at room temperature, garnished with
cilantro.
.