Ingredients with Measurements:
- 1 lb. fish fillet
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. fish sauce
- 1 cup coconut milk
- 1 cup water
- Salt and pepper to taste
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
3. Add the turmeric powder, chili powder, cumin powder, and coriander powder. Stir well and cook for 1-2 minutes.
4. Add the fish fillet and fish sauce. Stir gently to coat the fish with the spices.
5. Pour in the coconut milk and water. Stir well to combine.
6. Bring the curry to a simmer and let it cook for 10-15 minutes, or until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of fish fillet for this recipe.
- If you don't have fish sauce, you can use soy sauce instead.
- You can use olive oil or any other cooking oil instead of vegetable oil.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the curry.
- You can use chicken or shrimp instead of fish.
Tips and tricks:
- Be gentle when stirring the fish to avoid breaking it apart.
- Adjust the amount of chili powder according to your preference for spiciness.
- You can add a squeeze of lime juice to the curry before serving for a tangy flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of steamed rice.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of naan bread or roti.
Suggested side dishes:
- Steamed rice
- Garlic naan bread
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Baik Kut Kyee Fish Curry is a traditional Burmese dish that is popular in Myanmar.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve the curry hot with a side of steamed rice and garnish with chopped cilantro or green onions.
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Region: Burmese