Simple fish curry from Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia (page 23) by Desmond Tan and Kate Leahy

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Notes about this recipe

  • Stephenn31 on June 29, 2024

    Very easy fish curry with balanced flavour. I added some lime juice at the end to balance. Also used canned tomatoes to avoid the chopping.

  • chawkins on August 14, 2017

    My husband enjoyed this, me, not so much. I am not much of a fish eater and I use catfish which I only like it when deep fried. I also used Chinese shrimp paste. There is a page reference for the shrimp paste, the page reference points to a page with general ingredient descriptions, but shrimp paste is missing.

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