Ngar Kyaw Chat ~ Fried Fish Curry

One of my all-time favourite curries is Ngar Kyaw Chat, also known as Fried Fish Curry. I prefer to use Barramundi for this dish, as it gives me the flavour and texture that I enjoy the most.

Now, when it comes to Fish curry in general, we call it Ngar Hin. Ngar means fish, and Hin means dish. However, things get a bit complicated when we try to refer to Fried Fish Curry, which is Ngar Kyaw Chat. As mentioned earlier, Ngar means fish, and Kyaw means fry or fried, while Chat stands for cook. Although there are no specific words that describe the curry, we know that Ngar Kyaw Chat refers to a Fried fish curry with a tomato base.

This recipe is for 2 Serves if you can eat like us. You can serve up to 3 or 4 people.

Ingredients

500 ~ 800 g of Barramundi Fillet (Good sized chunks)

2 to 3 Tomato (Minced)

1 Onion (Minced)

25 g Garlic

25 g Ginger

2 Bunches Coriander (roughly chopped)

Garlic, Ginger and coriander root will be pounded. The juice will be used for marinating fish and the rest for tomato-base curry.

5pcs of Fresh Bird eye Chilli (optional)

1 tsp Fish Sauce (optional)

Tumeric powder

Paprika Powder

Seasoning (salt, white pepper, Sugar) ~ Adjustable

1 tbsp of Starch (Any type of flour can be used)

Sunflower Oil ~ your preference oil

Let’s Prep

Marinate fish chunks with seasonings, turmeric, paprika, garlic, ginger, and coriander root juice for at least 15 minutes before cooking. Then, prepare the other ingredients mentioned above.

Let’s cook!

Step 1   : After marinating the fish, mix 1 tbsp of starch and 1 tbsp of oil with the fish and deep fry it. Set aside once done.

Step 2   : Heat 3 tablespoons of cooking oil in a pot over medium heat until it becomes hot. You can reuse the oil used for deep frying the fish. Add a small amount of turmeric powder and paprika powder, and start sautéing the minced onions. Then add the garlic, ginger, and coriander root paste, and cook until the aroma becomes noticeable. Once done, add minced tomato along with half a pinch of salt and one teaspoon of fish sauce. Cook until it becomes a nice and dry paste with low-medium heat.

Step 3   : Add deep-fried fish and fresh chillies to the pot with 500 ml of cold water. Bring to a boil, then cover and cook it with low heat for 15-20 minutes, stirring occasionally to prevent sticking.

Step 4   : After cooking for 20 minutes, the curry will have a nice and light texture due to the starch coating from the deep-fried fish. At this point, you can adjust the seasoning to your liking and sprinkle chopped coriander on top. Then, cover the pot with a lid and turn off the stove.

Step 5   : Enjoy it with steamed rice accompanied by vegetable side dishes. Personally, I enjoy it with some chillies, cucumber sticks, and bean sprouts.

👉Much Love, God Bless You👈