Tangy Tamarind and Fish Curry with Burmese Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Burmese-inspired fish curry featuring tamarind's tang balanced with aromatic spices and tender white fish chunks. This asian-inspired seafood ready in about 35 minutes pairs white fish fillets (cod or tilapia), tamarind paste, medium (150 g) onion, finely chopped 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: 20 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 saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tsp turmeric powder and 1 tsp chili powder, stirring continuously for 30 seconds to release the spices' fragrances.
  4. Step 4: Pour in 400 ml water and 2 tbsp tamarind paste, stirring to dissolve the tamarind completely. Bring the mixture to a gentle simmer.
  5. Step 5: Add 500 g white fish fillets cut into bite-sized chunks, stirring gently to coat them in the curry sauce. Simmer uncovered for 8-10 minutes until fish is cooked through and flakes easily.
  6. Step 6: Season the curry with 1 tbsp fish sauce and adjust salt if necessary. Garnish with 2 tbsp chopped fresh cilantro and 1 sliced green chili before serving.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Tangy Tamarind and Fish Curry with Burmese 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 tamarind paste from drying out.

Can I substitute ingredients in Tangy Tamarind and Fish Curry with Burmese 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 Tangy Tamarind and Fish Curry with Burmese 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 Tangy Tamarind and Fish Curry with Burmese 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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