Burmese fish curry with brown buttered rice is a comforting fish curry and rice meal: chunks of coley marinated in turmeric, Kashmiri chilli and black pepper, simmered in an onion and tomato sauce, then served with rice cooked in butter and whole spices.
Aamna’s recipe takes about 45 minutes. The rice turns golden brown from the butter and fried onion, which is where it gets its name.
Why this recipe works
- Coley. This firm, affordable white fish holds together in the curry.
- A quick onion paste. Blended onions cook down into a smooth sauce in minutes.
- Gentle simmering. Twenty-five minutes on low heat cooks the fish without breaking it up.
- Brown buttered rice. Butter, cinnamon, star anise, cardamom and fried onion make the rice rich and fragrant.
Tips for the best Burmese fish curry
- Stir gently. Once the fish is in, move the pan rather than stirring hard.
- Cook the onion paste until golden. It gives the sauce its depth.
- Soak the rice. Washed and soaked rice cooks evenly in the butter.
- Swap the fish. Cod or haddock work too if you can’t find coley.
What to serve with fish curry
This curry and rice are a meal on their own, with fresh green chillies and coriander on top. For more Burmese cooking, try our mohinga, a fish noodle soup, or Burmese braised beef curry. For a biryani, try our fish biryani.
Burmese Fish Curry FAQs
What fish is best for Burmese fish curry?
This recipe uses coley, a firm white fish. Cod and haddock work well too.
What is brown buttered rice?
Basmati rice cooked with butter, fried onion and whole spices like cinnamon, star anise and cardamom, which turn it golden brown and fragrant.
How long does Burmese fish curry take?
About 45 minutes, including 25 minutes of simmering.
Can I use frozen fish?
Yes. Defrost it fully and pat it dry before marinating so the curry doesn’t turn watery.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
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.
Ingredients
For the Fish Curry:
For the Brown Buttered Rice:
Instructions
Fish Curry:
Marinate the Fish:
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Marinate COLEY fish chunks with salt, turmeric, Kashmiri red chili powder, black pepper powder, and garlic-ginger paste. Mix thoroughly.
Prepare Onion Paste:
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Blend onions with a splash of water to create a quick onion paste.
Cook the Curry:
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In a pan with medium-heated oil, sauté the onion paste until it turns slightly golden.
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Add tomato puree, mix well, and gently introduce the marinated fish pieces.
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Add water and fresh green chilies.
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Bring it to a boil, cover, and let it simmer on low for 25 minutes.
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Garnish with fresh coriander.
Brown Buttered Rice:
Prepare the Aromatics:
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In a pot, melt butter until it turns slightly brown.
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Add cinnamon stick, cumin seeds, star anise, black cardamom, cloves, and peppercorns.
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Fry the spices in the butter.
Cook the Rice:
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Add sliced onion and fry for another minute, incorporating salt.
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Mix in washed and soaked rice, pour in water, bring it to a boil.
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Cover, and let it cook on low for 20 minutes.
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The result should be loose and fluffy rice.
Final Steps:
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Serve the Burmese Fish Curry alongside the Brown Buttered Rice.
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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.
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Hello, this curry sounds interesting but you don’t say how long to marinate the fish for
no need to marinate the fish long, 15 mins is enough