Name: Nga Sipyan (Burmese Tomato Fish Curry) recipe by Trisha Rudra at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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)

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.

Ingredients Serving: 6

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)

Instructions

Marinate the fish pieces with salt and turmeric, and keep aside for 15 mins.
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.
Drain on a kitchen towel and keep aside.
Chop the garlic, tomatoes and onion (or make a coarse paste with a mortar pestle), and add the garlic first into the oil.
Give it a good stir, and when it begins to change colour, add the onion.
Saute on medium heat for 3 to 4 mins, and then turn the heat to low. Add a cover/lid on the wok.
Let the onions caramelize for 10 to 12 mins, on a low flame until they become soft.
Now, remove the lid, check the onions; they shouldn’t burn, so be careful.
Next, add the tomatoes, fish sauce and salt, and the coriander stems.
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.
Sprinkle the chopped coriander leaves, a few chopped green chilies, stir, and serve with steamed rice.

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