Tuesday, 18 October 2016

Burmese Fish #sikandalouscuisine

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 , s​lowly 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 .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

No comments:

Post a Comment