Burmese fish curry with tomatoes

Prep time: 5 mins     Cook time: 20 mins 

Serves: 4

A fresh and light fish curry that is simple and flavoursome. Perfect mid-week dinner! 

For the chilli paste:

2 small shallots, roughly chopped

3 garlic cloves, roughly chopped

1'' fresh ginger, roughly chopped

2 small green chillies, roughly chopped (remove the seeds if you don't want it too hot) 

For the curry:

700 g firm white fish fillets, cut into bite-size chunks (you can use frozen)

1 tsp turmeric

1.5 Tbsp soy sauce

1.5 Tbsp rice vinegar

1 Tbsp vegetable oil

3 medium carrots, peeled and sliced

1/2 cup (125 ml) chopped tomatoes

1 Tbsp tomato paste

1/2 cup vegetable stock

1 tsp sweet paprika

2 limes, juice only

1/2 cup green beans, sliced in 3

salt

To serve:

rice

chopped fresh coriander  

fried onions

1. Mix the fish chunks with turmeric, soy sauce and rice vinegar and leave to marinate while you prepare the rest of the curry.

2. Prepare the chilli paste by blitzing all the ingredients in a food processor (or bash in pestle and mortar) to create a smooth paste.

3. Heat the oil in a saucepan and add the chilli paste. Fry for about 5 mins or until soft and starts browning. Add the carrots, tomatoes, tomato paste and stock and let simmer for about 10 mins.

4. Add paprika, lime juice and fish along with the marinade juices and cook until the fish is white - about 3 mins. 

5. Serve with jasmine rice, chopped coriander and fried onions.

6. Enjoy!