Steamed Burmese Fish Curry with Tamarind and Turmeric

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

A delicate Burmese-inspired fish curry steamed to perfection with tangy tamarind and earthy turmeric, layered with fresh herbs. This asian-inspired seafood 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and pat dry 1 lb white fish fillets and place them in a shallow heatproof dish suitable for steaming.
  2. 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.
  3. Step 3: Pour the marinade evenly over the fish fillets, ensuring they are well coated; let it rest for 15 minutes at room temperature.
  4. Step 4: Pour 1/2 cup water into a large steamer pot and bring to a boil over high heat.
  5. 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.
  6. Step 6: Remove the fish carefully and drizzle 1 tbsp vegetable oil heated until shimmering over the top to enhance aroma.
  7. Step 7: Garnish with 1/4 cup fresh cilantro leaves before serving with steamed jasmine rice.

Frequently asked questions

How long does Steamed Burmese Fish Curry with Tamarind and Turmeric take to make?

Total time is about 35 minutes (20 min prep + 15 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 Steamed Burmese Fish Curry with Tamarind and Turmeric?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Steamed Burmese Fish Curry with Tamarind and Turmeric?

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 Steamed Burmese Fish Curry with Tamarind and Turmeric 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 Steamed Burmese Fish Curry with Tamarind and Turmeric?

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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