Burmese-Inspired Tamarind and Ginger Fish Curry

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy and mildly spicy fish curry featuring tamarind and fresh ginger, simmered to perfection in a fragrant broth. This Asian-inspired seafood recipe, ready in about 35 minutes, pairs tamarind paste, fresh ginger, julienned, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

1 lb firm white fish fillets (e.g., cod or tilapia)
2 tbsp tamarind paste
1 tbsp fresh ginger, julienned
3 garlic cloves, minced
1 medium onion, finely chopped
1 tsp turmeric powder
1 tsp chili powder
3 tbsp vegetable oil
2 cups water
1 tbsp fish sauce
2 tbsp fresh cilantro leaves
to taste salt

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Instructions

Step 1: Cut 1 lb firm white fish fillets into 2-inch chunks and set aside. In a small bowl, dissolve 2 tbsp tamarind paste in 1/2 cup warm water and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp julienned fresh ginger, cooking for 1-2 minutes until fragrant.
Step 3: Stir in 1 tsp turmeric powder and 1 tsp chili powder, cooking for 30 seconds to release aromas. Pour in the tamarind water mixture and 2 cups of fresh water. Bring to a gentle boil.
Step 4: Add the fish chunks and 1 tbsp fish sauce to the simmering curry. Reduce heat to medium-low and cook uncovered for 8-10 minutes until fish is opaque and tender.
Step 5: Season with salt to taste, sprinkle 2 tbsp chopped fresh cilantro leaves over the curry, and serve hot with steamed rice.