Recipe fromIN INTRODUCTION TO MYANMAR CUISINE , by Ma Thanegi . The dish in the book is called Nga Myin Hsi Pyan - or Butterfish Curry .
This fish is normally made with Butterfish or Cod , I made it Rohu and as per recipe kept it with a thick masala . Essentially ingredients are pounded on a sil butta , and believe me , just that simple step of pounding as against chopping or liquidising transforms flavors beautifully .
500 Grams Butterfish Filets - I used Rohu on the bone.
1/2Teaspoon Haldi Powder.
1/4 Cup Peanut Oil .
3 Large Onions Peeled and Pounded.
5 Cloves Garlic Peeled and Pounded.
1" Ginger Peeled and Pounded.
1/3 Teaspoon Sweet Paprika.
3-4 Fresh Red Chilies - Not in recipe.
2 Ripe Tomatoes Cut and Pounded.
1.5 Teaspoons Fish Sauce ( skip if you don't have ).
1 Tablespoon Chopped Coriander Greens.
1. Apply haldi and salt on the fish and set aside as you get peeling and pounding other ingredients !
2. Heat oil , saute onions till golden brown , add in all other ingredient but coriander greens.
3. Cover wok and cook this on low heat , slowly drawing out all the flavors , splash some water - for 20 minutes or so.
4. Add fish , and cook till oil comes on top.
I made one change , I lightly fried the fish first and then allowed it to absorb the flavors in the gravy/masala for 10 minutes till oil came on top .This recipe has regular ingredients , but tasted so different due to the pounding of ingredients and slow cooking . We all loved it at home .