Entree: Myanmar – Rakhine Coastal – ရခိုင်ငါးဟင်း ➤ Rakhine nga hin (Spicy coastal fish curry with turmeric, tamarind, and coconut typical of Rakhine cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (450 g) firm white fish fillets (such as mackerel, cod, or tilapia), cut into 1–2 inch (2–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 5 oz / 140 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1–2 tbsp (15–30 g) Rakhine or roasted red chili paste (adjust to taste)
- 1 tbsp (15 g) fermented fish paste (ngapi) or 1 tsp (5 g) fish sauce, optional for authentic coastal flavor
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 2 tbsp (30 g) tamarind paste diluted in 2 tbsp (30 ml) warm water, or 2 tbsp (30 ml) tamarind water
- 1 tsp (4 g) sugar
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro or coriander leaves for garnish
- 1–2 scallions, sliced, optional for garnish

Instructions

1. Heat the oil in a wide skillet or saucepan over medium heat; add the sliced onion and sauté until soft and lightly golden, 6–8 minutes.
2. Add the garlic and ginger and cook 1 minute until fragrant, then stir in the turmeric and chili paste and fry briefly to release the spices, about 30 seconds.
3. Mix in the fermented fish paste or fish sauce if using; pour in the coconut milk and water or stock, stirring to combine and bring to a gentle simmer.
4. Add the tamarind mixture and sugar; season with a little salt, then simmer the sauce 5 minutes to marry flavors and slightly thicken.
5. Gently add the fish pieces to the simmering sauce, spooning sauce over them; poach the fish gently until just cooked through, 6–8 minutes depending on thickness.
6. Taste and adjust seasoning with salt, extra tamarind for tang, or chili for heat. Remove from heat, garnish with cilantro and scallions, and serve hot with steamed rice.