Ngar Phel Hin ~ Fish Cake Curry
After Ngar Kyaw Chat (Fried Fish Curry), Ngar Phel Hin (Fish Cake Curry) is my favorite. I don't know why I love eating Ngar (Fish). Generally, Burmese people use bronze featherback fish to make fish cake. However, I use snapper for this recipe since they have a similar texture and the least fishy smell. A few months ago, I tried to make fish cakes with different fishes, but there was no success. There are so many ready-to-cook fish cake mixes available as well, but I don't really recommend using them. Using snapper fillets gives me a lot of differences in taste, smell, and texture. Ingredients 680g of Snapper Fillet (Minced with food processor) 2 (70g) Eggs 2 tbsp of cornstarch ¾ tsp of Salt ¾ tsp of sugar ½ tsp of White Pepper 1 ½ tbsp of Ginger and Garlic juice ½ tsp of Tumeric powder ½ tsp of Paprika powder 1 tbsp of shrimp paste 1 brown onion (finely chopped or minced with food processor) 5 tomatoes (finely chopped or minced with food proc
