Burmese Tamarind Fish Curry with Aromatic Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy and savory Burmese fish curry featuring tamarind paste and a blend of traditional spices simmered to perfection. This asian-inspired seafood ready in about 40 minutes pairs firm white fish fillets, tamarind paste, medium, finely chopped 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
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Ingredients

Instructions

  1. 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.
  2. Step 2: Stir in 1 tsp turmeric powder and 1 tsp chili powder, cooking for 1 minute to release the spices’ aromas.
  3. Step 3: Add 2 tbsp tamarind paste and 2 tbsp fish sauce, stirring to combine with the onion mixture.
  4. Step 4: Pour in 1 cup water and bring the sauce to a gentle simmer, cooking for 5 minutes until slightly thickened.
  5. 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.
  6. Step 6: Season with salt to taste and sprinkle 1/4 cup chopped fresh cilantro leaves just before serving for a fresh finish.

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Frequently asked questions

How long does Burmese Tamarind Fish Curry with Aromatic Spices take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese Tamarind Fish Curry with Aromatic Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm white fish fillets from drying out.

Can I substitute ingredients in Burmese Tamarind Fish Curry with Aromatic Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese Tamarind Fish Curry with Aromatic Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese Tamarind Fish Curry with Aromatic Spices?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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