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Aung San Suu Kyi’s Burmese tomato fish curry recipe

Date:10-05-2013 07:58:09 read:24
Category:Food-->News

Aung San Suu Kyi’s Burmese tomato fish curry recipe

A fragrant tomato fish curry from Burmese pro-democracy leader Aung San Suu Kyi.

Top this tomato fish curry with a handful of coriander Photo: Philip Webb
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Serves 4

300g firm, sustainable white fish, cut into cubes

300g raw tiger prawns, peeled

2 tsp ground turmeric

2 tbsp fish sauce

5 shallots

5 cloves of garlic

2–3 red chillies (deseeded if you prefer)

2cm piece fresh ginger, peeled

3 tbsp vegetable oil

½ tsp paprika

800g fresh tomatoes, chopped

100ml fish or vegetable stock

30g fresh coriander

1 lime, cut into wedges, to serve

Mix together the turmeric, fish sauce and a splash of water to make a paste. Coat the fish and prawns with it, and set aside on a plate for 15-20 minutes to marinate.

Meanwhile place the shallots, garlic, chillies and ginger in a food processor or blender and blitz together until they form a paste.

Heat the oil in a deep frying- or sauté pan and fry the paste for 2-3 minutes until softened and fragrant smelling. Add the paprika and cook for a further minute. Add the chopped tomatoes and fry for 5-6 minutes until softened.

Pour in the stock and bring to the boil.

Stir in the prawns and cook for two minutes, then stir in the fish. Cover and leave to simmer gently for about five minutes, or until the prawns are pink and opaque and the fish is just cooked. Reserve some of the coriander for garnish and coarsely chop the rest.

Gently stir into the curry and season to taste with extra fish sauce and lime juice. Serve with steamed rice, garnished with the reserved coriander.

'Share' by Alison Oakervee (Kyle Books, £25), published next Thursday, is available to pre-order from Telegraph Books (0844-871 1514) for £23 plus £1.35 p&p

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