{"id":9513,"date":"2024-02-04T14:57:00","date_gmt":"2024-02-04T14:57:00","guid":{"rendered":"https:\/\/www.schweboo.com\/beyond\/?p=9513"},"modified":"2025-02-04T16:50:17","modified_gmt":"2025-02-04T16:50:17","slug":"burmese-fish-curry","status":"publish","type":"post","link":"https:\/\/www.schweboo.com\/beyond\/burmese-fish-curry\/","title":{"rendered":"Burmese fish curry"},"content":{"rendered":"

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Burmese Fish Curry (Mohinga)<\/h2>\n
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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 precisely 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.<\/span><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Burmese, Myanmar<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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For the Fish Stock:<\/h4>
  • 500<\/span> g<\/span> fish bones or fish heads<\/span> such as catfish or any freshwater fish<\/span><\/li>
  • 2<\/span> litres<\/span> water<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> (quartered)<\/span><\/li>
  • 2<\/span> inch<\/span> root ginger<\/span> (sliced)<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> (smashed)<\/span><\/li>
  • 3<\/span> stalks<\/span> lemongrass<\/span> (smashed)<\/span><\/li>
  • Salt<\/span> (to taste)<\/span><\/li>
  • - 4-5 dried red chilies<\/span> soaked in hot water and deseeded<\/span><\/li><\/ul><\/div>

    For curry paste:<\/h4>
    • 3<\/span> shallots<\/span> (peeled and chopped)<\/span><\/li>
    • 3<\/span> cloves<\/span> garlic<\/span> (peeled)<\/span><\/li>
    • 4<\/span> whole<\/span> dried red chillies<\/span> (soaked in water)<\/span><\/li>
    • 1<\/span> inch<\/span> root ginger<\/span> (peeled)<\/span><\/li>
    • 1<\/span> tbsp<\/span> fermented shrimp paste<\/span><\/li>
    • 1<\/span> tsp<\/span> ground turmeric<\/span><\/li>
    • 1<\/span> tsp<\/span> ground coriander<\/span><\/li>
    • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
    • 1<\/span> tbsp<\/span> fish sauce<\/span><\/li><\/ul><\/div>

      For the Fish Curry:<\/h4>
      • 500<\/span> g<\/span> firm white fish fillets<\/span> (such as catfish or tilapia, cut into chunks)<\/span><\/li>
      • 2<\/span> tbsp<\/span> cooking oil<\/span><\/li>
      • 2<\/span> medium<\/span> onions<\/span> (finely chopped)<\/span><\/li>
      • 3<\/span> tomatoes<\/span> (quartered)<\/span><\/li>
      • 5<\/span> coriander root\/stem<\/span> (cut into 3 cm lengths)<\/span><\/li>
      • 4<\/span> stalks<\/span> lemongrass<\/span> (white parts only, bruised)<\/span><\/li>
      • 5<\/span> kaffir lime leaves<\/span><\/li>
      • 2<\/span> tsp<\/span> nigella seeds<\/span><\/li>
      • 2<\/span> tbsp<\/span> chickpea flour<\/span> (besan or rice flour)<\/span><\/li>
      • salt<\/span> (to taste)<\/span><\/li>
      • cooked rice noodles or rice vermicelli<\/span> (for serving)<\/span><\/li><\/ul><\/div>

        Garnish<\/h4>
        • 1<\/span> sliced ard-boiled egg<\/span> (garnish)<\/span><\/li>
        • 1<\/span> bunch<\/span> fresh coriander leaves<\/span> (garnish)<\/span><\/li>
        • 2<\/span> lime wedges<\/span> (garnish)<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
          <\/div> <\/h4>

          Prepare the Fish Stock:<\/h4>
          • 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.<\/span><\/div><\/li><\/ul><\/div>

            Prepare the Curry Paste: I<\/h4>
            • 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.<\/span><\/div><\/li>
            • In a separate pot, heat the cooking oil over medium heat. Add the chopped onions and cook until they turn translucent.<\/div><\/li><\/ul><\/div>

              Prepare the curry<\/h4>
              • 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.<\/div><\/li>
              • 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.<\/div><\/li>
              • 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.<\/span><\/div><\/li>
              • 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.<\/div><\/li>
              • Season the curry with salt to taste.<\/div><\/li><\/ul><\/div>

                Garnish and serve<\/h4>
                • 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                  Notes
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                  Enjoy this authentic and flavourful Burmese Fish Curry, a beloved dish in Myanmar!<\/span><\/div><\/div>\n\n
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                  Keyword <\/span>burmese, fish curry<\/span><\/div><\/div>\n
                  <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

                    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 precisely 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.<\/p>\n","protected":false},"author":1,"featured_media":9521,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1788,1733],"tags":[],"acf":[],"yoast_head":"\nBurmese fish curry - Beyond<\/title>\n<meta name=\"description\" content=\"Bring the flavors of Burma to your kitchen with this amazing Burmese Fish Curry! 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