Burmese Fish Curry (Ngar Si Byan) | The Jewish Week | Food & Wine

Burmese Fish Curry (Ngar Si Byan)

Burmese Fish Curry (Ngar Si Byan)

Burmese Fish Curry (Ngar Si Byan) / Ronnie Fein

4 servings

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3 tablespoons vegetable oil

1 large onion, chopped

2 large cloves garlic, finely chopped

1 small serrano pepper, deseeded and chopped

2 teaspoons chopped fresh ginger

3-4 large plum tomatoes, chopped

1 teaspoon paprika

1/2 teaspoon turmeric

1 tablespoon soy sauce

1/2 cup fish stock, vegetable stock or water

16-20 ounces fresh firm fish (cod, halibut, snapper, etc.) cut into chunks


chopped fresh cilantro or parsley


Heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook, stirring frequently, for 1-2 minutes. Add the garlic, serrano pepper and ginger and cook briefly. Add the tomatoes, paprika, turmeric, soy sauce, and liquid, bring to a boil, lower the heat, cover the pan and cook for about 15 minutes or until the tomatoes are completely softened. Add the fish and spoon the sauce on top of the pieces. Cook, covered, for 10-15 minutes or until the fish is cooked through (depending on thickness of the fish). Season to taste with salt. Serve sprinkled with fresh cilantro or parsley.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.