Feb 2024

Burmese fish curry

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Burmese Fish Curry (Mohinga)

Here's a traditional and authentic recipe for Burmese Fish Curry (Mohinga). It tastes like it is halfway between an Indian and Thai curry, which is exactly where Myanmar (Burma) is geographically. I first tasted it in Thailand in a restaurant with Burmese staff, many escaping the conflict that blights this amazing country.

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Course Main Course

Cuisine Burmese, Myanmar

Servings 4 people

Ingredients

For the Fish Stock:

500 g fish bones or fish heads such as catfish or any freshwater fish
2 litres water
1 large onion (quartered)
2 inch root ginger (sliced)
4 cloves garlic (smashed)
3 stalks lemongrass (smashed)
Salt (to taste)
- 4-5 dried red chilies soaked in hot water and deseeded

For curry paste:

3 shallots (peeled and chopped)
3 cloves garlic (peeled)
4 whole dried red chillies (soaked in water)
1 inch root ginger (peeled)
1 tbsp fermented shrimp paste
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tbsp fish sauce

For the Fish Curry:

500 g firm white fish fillets (such as catfish or tilapia, cut into chunks)
2 tbsp cooking oil
2 medium onions (finely chopped)
3 tomatoes (quartered)
5 coriander root/stem (cut into 3 cm lengths)
4 stalks lemongrass (white parts only, bruised)
5 kaffir lime leaves
2 tsp nigella seeds
2 tbsp chickpea flour (besan or rice flour)
salt (to taste)
cooked rice noodles or rice vermicelli (for serving)

Garnish

1 sliced ard-boiled egg (garnish)
1 bunch fresh coriander leaves (garnish)
2 lime wedges (garnish)

Instructions

Prepare the Fish Stock:

In a large pot, combine the fish bones or fish heads with water, onion, ginger, garlic, lemongrass, and salt. Bring to a boil, then reduce the heat and simmer for about 30-45 minutes to extract flavors. Strain the stock and discard the solids. Keep the stock warm.

Prepare the Curry Paste: I

In a blender or food processor, combine the soaked dried chilies, shallots, garlic, ginger, shrimp paste, turmeric, coriander, cumin, and fish sauce. Blend until you have a smooth paste. Set aside.
In a separate pot, heat the cooking oil over medium heat. Add the chopped onions and cook until they turn translucent.

Prepare the curry

Add the prepared curry paste to the pot and cook, stirring constantly, for about 5-7 minutes until the paste is fragrant and the raw smell disappears.
Pour in the fish stock, add the bruised lemongrass stalks, and kaffir lime leaves. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
Add the fish chunks, coriander roots, nigella seeds and tomatoes to the simmering curry. Cook for about 5-7 minutes or until the fish is cooked through and flakes easily with a fork.
In a small bowl, mix the chickpea flour or rice flour with a little water to form a smooth paste. Stir this paste into the curry to thicken it slightly. Cook for an additional 5 minutes.
Season the curry with salt to taste.

Garnish and serve

Serve the Burmese Fish Curry (Mohinga) hot over cooked rice noodles or rice vermicelli. Garnish with chopped coriander leaves and serve with lime wedges and optional slices of hard-boiled eggs.

Notes

Enjoy this authentic and flavourful Burmese Fish Curry, a beloved dish in Myanmar!

Keyword burmese, fish curry

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Burmese fish curry