Steamed Burmese Fish Curry with Tamarind and Turmeric

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 delicate Burmese-inspired fish curry steamed to perfection with tangy tamarind and earthy turmeric, layered with fresh herbs. This Asian-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (tilapia or cod), tamarind paste, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 20 min Cook: 15 min Serves 4 Asian cuisine 210 cal/serving

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Ingredients

1 lb white fish fillets (tilapia or cod)
2 tbsp tamarind paste
1 tsp turmeric powder
3 garlic cloves, minced
1 tbsp ginger, minced
1 green chili, sliced
1 tbsp fish sauce
1 tbsp lime juice
1/4 cup fresh cilantro leaves
1/2 cup water
1/2 tsp salt
1 tbsp vegetable oil

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Instructions

Step 1: Rinse and pat dry 1 lb white fish fillets and place them in a shallow heatproof dish suitable for steaming.
Step 2: In a small bowl, combine 2 tbsp tamarind paste, 1 tsp turmeric powder, 3 minced garlic cloves, 1 tbsp minced ginger, 1 sliced green chili, 1 tbsp fish sauce, 1 tbsp lime juice, and 1/2 tsp salt; mix thoroughly to form a marinade.
Step 3: Pour the marinade evenly over the fish fillets, ensuring they are well coated; let it rest for 15 minutes at room temperature.
Step 4: Pour 1/2 cup water into a large steamer pot and bring to a boil over high heat.
Step 5: Place the marinated fish dish into the steamer, cover, and steam for 12 minutes or until the fish is opaque and flakes easily with a fork.
Step 6: Remove the fish carefully and drizzle 1 tbsp vegetable oil heated until shimmering over the top to enhance aroma.
Step 7: Garnish with 1/4 cup fresh cilantro leaves before serving with steamed jasmine rice.