Nga Sipyan (Burmese Tomato Fish Curry) | How to make Nga Sipyan (Burmese Tomato Fish Curry)

By Trisha Rudra  |  2nd Feb 2017  |  
5 from 1 review Rate It!
  • Nga Sipyan (Burmese Tomato Fish Curry), How to make Nga Sipyan (Burmese Tomato Fish Curry)
Nga Sipyan (Burmese Tomato Fish Curry)by Trisha Rudra
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

15

1

About Nga Sipyan (Burmese Tomato Fish Curry) Recipe

This rustic fish curry is one of Burma’s most famous fish dishes, made almost in every home. In Burmese, Nga means fish, and Sipyan means ‘oil returns’. The specialty of this curry is to let the fish simmer in the gravy on a low heat for a good while, until all the liquid has evaporated, leaving behind a layer of oil on top. Best enjoyed with rice, this curry is a must-try if you want to enjoy authentic Burmese flavours at home.

Nga Sipyan (Burmese Tomato Fish Curry) is a delicious dish which is liked by people of all age groups. Nga Sipyan (Burmese Tomato Fish Curry) by Trisha Rudra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Nga Sipyan (Burmese Tomato Fish Curry) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Nga Sipyan (Burmese Tomato Fish Curry) takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Nga Sipyan (Burmese Tomato Fish Curry) is a good option for you. The flavour of Nga Sipyan (Burmese Tomato Fish Curry) is tempting and you will enjoy each bite of this. Try this Nga Sipyan (Burmese Tomato Fish Curry) on weekends and impress your family and friends. You can comment and rate the Nga Sipyan (Burmese Tomato Fish Curry) recipe on the page below.

Nga Sipyan (Burmese Tomato Fish Curry)

Ingredients to make Nga Sipyan (Burmese Tomato Fish Curry)

  • Rui/Rohu fillets – 6 (use any fish of the carp family)
  • garlic – 8 to 10 large cloves
  • onion – 2 medium
  • tomatoes – 3, roughly chopped (you may blanch and remove skin)
  • turmeric – 1 tsp
  • coriander – stalks and leaves chopped roughly
  • Fish sauce – 1 and 1/2 tbsp
  • salt – to taste
  • Coarsely ground red chilies – 2 tsp (reduce if heat is too much)
  • Green chilies – 2 or 3, chopped
  • Peanut oil – 6 to 7 tbsp (replace with refined or mustard oil)

How to make Nga Sipyan (Burmese Tomato Fish Curry)

  1. Marinate the fish pieces with salt and turmeric, and keep aside for 15 mins.
  2. Heat a large wok with peanut oil and once it’s smokey hot, slide the fish and fry them on a medium-high flame on both sides until golden.
  3. Drain on a kitchen towel and keep aside.
  4. Chop the garlic, tomatoes and onion (or make a coarse paste with a mortar pestle), and add the garlic first into the oil.
  5. Give it a good stir, and when it begins to change colour, add the onion.
  6. Saute on medium heat for 3 to 4 mins, and then turn the heat to low. Add a cover/lid on the wok.
  7. Let the onions caramelize for 10 to 12 mins, on a low flame until they become soft.
  8. Now, remove the lid, check the onions; they shouldn’t burn, so be careful.
  9. Next, add the tomatoes, fish sauce and salt, and the coriander stems.
  10. Mix well, add the fried fish and add 1/4 to 1/2 cup of water. Turn down heat and simmer for 15 to 20 mins or until gravy reduces and the fishes have soaked up all the flavours.
  11. Sprinkle the chopped coriander leaves, a few chopped green chilies, stir, and serve with steamed rice.

Reviews for Nga Sipyan (Burmese Tomato Fish Curry) (1)

Preeti Gurung2 years ago

Wow! Looks absolutely fabulous!
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