Fish kofta curry (Nga soke lone hin) from The Complete Asian Cookbook by Charmaine Solomon

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oily balachaung (Balachaung - 1)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Jewfish can be used instead of cod.

  • treay on November 11, 2024

    This very simple Burmese recipe is just delicious. I have made it for many years, and it always turns out great. I only used 1/2 a teaspoon of chilli (not the 1 1/2 teaspoons from recipe!!) .... and still found it a bit too hot for my liking. I use any kind of white fish available to make the koftas. This time I added about 300 g of prawn meat to the mince. I replaced the anchovy sauce with fish sauce and used a mixture of olive and sesame oil. Also, I used a tin of chopped tomatoes instead of the fresh ones. If you have good fish stock available, use it instead of the water. It gives more flavour to the sauce. This time I made a Burmese Balachaung, a condiment to use on fish, meat or rice... quite delicious with this curry!

  • RogerP on July 23, 2021

    Leave the koftas in the fridge for a while to help them firm up.

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