Burmese Fish Curry with Brown Buttered Rice

Burmese Fish Curry with Brown Buttered Rice is a delightful combination of spiced fish curry and aromatic, flavourful rice. This dish brings together the rich, earthy flavours of Burmese cuisine with the comforting texture of buttered rice, making it a perfect meal for any occasion.

This Burmese Fish Curry uses COLEY fish chunks marinated in a blend of spices and cooked with onion paste and tomato puree to create a deeply flavourful curry. Paired with brown buttered rice infused with warm spices, this dish offers a harmonious balance of heat and richness. The curry is garnished with fresh green chilies and coriander, adding a fresh and vibrant touch to the meal. The rice, cooked to perfection with a variety of whole spices, complements the curry with its buttery texture and fragrant aroma.

Ingredients:

For the Fish Curry:

• 1 kg COLEY fish chunks
• 1 tbsp salt
• 1 tbsp turmeric
• 1 tbsp Kashmiri red chili powder
• 2 tsp black pepper powder
• 1 tbsp garlic and ginger paste
• 2 onions
• A splash of water
• 1/4 cup cooking oil
• 2 tbsp tomato puree
• Fresh green chilies
• Fresh coriander for garnish

For the Brown Buttered Rice:

• 1 tbsp butter
• 1 small cinnamon stick
• 1 tsp cumin seeds
• 1 star anise
• 2 black cardamom pods
• A pinch of cloves
• Peppercorns
• 1 sliced onion
• 1 tsp salt
• 2 cups washed and soaked rice
• 4 cups water

Instructions:

Fish Curry:

1. Marinate the Fish:
   • Marinate COLEY fish chunks with salt, turmeric, Kashmiri red chili powder, black pepper powder, and garlic-ginger paste. Mix thoroughly.
2. Prepare Onion Paste:
   • Blend onions with a splash of water to create a quick onion paste.
3. Cook the Curry:
   • In a pan with medium-heated oil, sauté the onion paste until it turns slightly golden.
   • Add tomato puree, mix well, and gently introduce the marinated fish pieces.
   • Add water and fresh green chilies.
   • Bring it to a boil, cover, and let it simmer on low for 25 minutes.
   • Garnish with fresh coriander.

Brown Buttered Rice:

1. Prepare the Aromatics:
   • In a pot, melt butter until it turns slightly brown.
   • Add cinnamon stick, cumin seeds, star anise, black cardamom, cloves, and peppercorns.
   • Fry the spices in the butter.
2. Cook the Rice:
   • Add sliced onion and fry for another minute, incorporating salt.
   • Mix in washed and soaked rice, pour in water, bring it to a boil.
   • Cover, and let it cook on low for 20 minutes.
   • The result should be loose and fluffy rice.

Final Steps:

• Serve the Burmese Fish Curry alongside the Brown Buttered Rice.
• Enjoy the delightful flavours but remember to be cautious of fish bones.

Tips:

• Fish Selection: Use firm fish like COLEY to ensure the chunks hold their shape during cooking.
• Onion Paste: Ensure the onion paste is well-cooked to avoid a raw taste in the curry.
• Rice Texture: Make sure to soak the rice for at least 30 minutes for the best texture.
• Garnish: Fresh coriander and green chilies add a refreshing touch, so don’t skip them.
• Serving: Pair with a side of fresh salad or pickles to enhance the meal.

Burmese Fish Curry with Brown Buttered Rice

Burmese Fish Curry with Brown Buttered Rice is a delightful combination of spiced fish curry and aromatic, flavourful rice.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Burmese Courses: Dinner, Lunch, Non-Veg Recipe Keys: Non Vegetarian

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Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Beginner Estimated Cost: $ 10 Best Season: Suitable throughout the year

Ingredients

Servings

For the Fish Curry:

• 1 kg COLEY fish (chunks)
• 1 tbsp salt
• 1 tbsp turmeric
• 1 tbsp Kashmiri red chili powder
• 2 tsp black pepper powder
• 1 tbsp garlic and ginger paste
• 2 onions
• A splash of water
• ¹⁄₄ cup cooking oil
• 2 tbsp tomato puree
• Fresh green chilies
• Fresh coriander for garnish

For the Brown Buttered Rice:

• 1 tbsp butter
• 1 small cinnamon stick
• 1 tsp cumin seeds
• 1 star anise
• 2 black cardamom pods
• A pinch of cloves
• Peppercorns
• 1 onion (sliced)
• 1 tsp salt
• 2 cups washed and soaked rice
• 4 cups water

Instructions

Video ON

Fish Curry:

Marinate the Fish:

1. Marinate COLEY fish chunks with salt, turmeric, Kashmiri red chili powder, black pepper powder, and garlic-ginger paste. Mix thoroughly.

Prepare Onion Paste:

1. Blend onions with a splash of water to create a quick onion paste.

Cook the Curry:

1. In a pan with medium-heated oil, sauté the onion paste until it turns slightly golden.
2. Add tomato puree, mix well, and gently introduce the marinated fish pieces.
3. Add water and fresh green chilies.
4. Bring it to a boil, cover, and let it simmer on low for 25 minutes.
5. Garnish with fresh coriander.

Brown Buttered Rice:

Prepare the Aromatics:

1. In a pot, melt butter until it turns slightly brown.
2. Add cinnamon stick, cumin seeds, star anise, black cardamom, cloves, and peppercorns.
3. Fry the spices in the butter.

Cook the Rice:

1. Add sliced onion and fry for another minute, incorporating salt.
2. Mix in washed and soaked rice, pour in water, bring it to a boil.
3. Cover, and let it cook on low for 20 minutes.
4. The result should be loose and fluffy rice.

Final Steps:

1. Serve the Burmese Fish Curry alongside the Brown Buttered Rice.
2. Enjoy the delightful flavours but remember to be cautious of fish bones.
   

Note

Fish Selection: Use firm fish like COLEY to ensure the chunks hold their shape during cooking.

Onion Paste: Ensure the onion paste is well-cooked to avoid a raw taste in the curry.

Rice Texture: Make sure to soak the rice for at least 30 minutes for the best texture.

Garnish: Fresh coriander and green chilies add a refreshing touch, so don't skip them.

Serving: Pair with a side of fresh salad or pickles to enhance the meal.

Keywords: Fish Curry, Fish Curry Recipe, Burmese Fish Curry, Burmese Fish Curry Recipe