Nga Hnat (Burmese Tamarind, Turmeric, Tomato & Cilantro Braised Fish Curry) – Authentic Myanmar Recipe

Cooked down ("si byan" — until the oil separates) into a luscious, garlicky tomato-and-tamarind glaze around flaky fish.

Country of Origin
🇲🇲 Myanmar (Southeast Asia, Asia)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Firm white fish steaks or fillets, Ripe plum tomatoes, Steamed jasmine rice, Shallot-garlic-ginger paste, Turmeric

Ingredients for Nga Hnat (Burmese Tamarind, Turmeric, Tomato & Cilantro Braised Fish Curry) (4 Servings)

  • 1.25 lbs (or 2.5 cups) firm white fish steaks or fillets, prepped into bite-sized pieces
  • 1.5 cups ripe plum tomatoes, washed and trimmed
  • 1 cup steamed jasmine rice
  • 1 medium onion and 3 cloves garlic, finely minced with shallot-garlic-ginger paste
  • 1.5 tbsp traditional Myanmar seasoning (turmeric, tamarind juice, bunches of fresh cilantro)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white fish steaks or fillets for 5 minutes.
  2. Add minced onion, garlic, shallot-garlic-ginger paste, and turmeric, tamarind juice, bunches of fresh cilantro, stirring for 2 minutes until deeply aromatic.
  3. Add ripe plum tomatoes and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in steamed jasmine rice right before serving warm.

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