Burmese Seafood Curry – a recipe from Myanmar - LinsFood

Marinate the seafood (apart from the mussels) with the fish sauce and turmeric and leave aside while you get all the other ingredients ready.
500 g mixed seafood - fish, 2 Tbsp fish sauce, 2 tsp ground turmeric
Scrub the mussels, pull the beard off and set aside. Wash your hands.
15-20 live mussels
Cut the onion into quarters.
1 large onion
Cut the chillies up into 2-3 parts, depending on size.
2 fresh red chillies
In a chopper, chop the onion, garlic and chillies to form a paste. You shouldn't need any water as the onion contains enough moisture.
2 cloves garlic
Using a knife, chop up the fresh coriander and set aside.
1 small handful fresh coriander
Heat the oil in a large wok on medium high heat.
2 Tbsp vegetable oil
Sauté the onion paste for 2-3 minutes until fragrant.
Add the chilli powder, chilli flakes and sugar and cook for another minute.
½ tsp chilli powder, 1 tsp chilli flakes, 1 tsp white sugar
Add the tomatoes and ¾ of the water and bring to boil.
1 x 400g can chopped tomatoes, 200 ml water
Lower the heat right down and simmer, uncovered, for 10 minutes until the sauce has thickened.
Increase the heat, add all the seafood in, including any marinade juice, stir and bring back to boil.
Cover and cook for 5-7 minutes, until your seafood is cooked right through and the mussels have all popped open. I like to cover the wok in this step to ensure that the mussels get steamed.
Check seasoning, adding a little salt if necessary, turn the heat off and stir in a touch of freshly ground black pepper.
1 dash freshly ground black pepper
Scatter the fresh coriander all over and serve immediately, perfect with some plain rice. But also great with French baguette!

Burmese Seafood Curry – a recipe from Myanmar

Ingredients

Instructions

Nutrition