Burmese Tamarind Fish Curry with Aromatic Spices

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 developed and reviewed.

A tangy and savory Burmese fish curry featuring tamarind paste and a blend of traditional spices simmered to perfection. This Asian-inspired seafood recipe, ready in about 40 minutes, pairs firm white fish fillets, tamarind paste, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 25 min Serves 4 Asian cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb firm white fish fillets
2 tbsp tamarind paste
1 medium, finely chopped onion
4, minced garlic cloves
1 tbsp, grated ginger
1 tsp turmeric powder
1 tsp chili powder
2 tbsp fish sauce
3 tbsp vegetable oil
1 cup water
1/4 cup, chopped fresh cilantro leaves
to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger; sauté for 5 minutes until the onion is translucent and fragrant.
Step 2: Stir in 1 tsp turmeric powder and 1 tsp chili powder, cooking for 1 minute to release the spices’ aromas.
Step 3: Add 2 tbsp tamarind paste and 2 tbsp fish sauce, stirring to combine with the onion mixture.
Step 4: Pour in 1 cup water and bring the sauce to a gentle simmer, cooking for 5 minutes until slightly thickened.
Step 5: Carefully add 1 lb firm white fish fillets cut into chunks, simmering gently for 8-10 minutes until the fish is cooked through and flakes easily.
Step 6: Season with salt to taste and sprinkle 1/4 cup chopped fresh cilantro leaves just before serving for a fresh finish.