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Burmese Seafood Curry

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A warm and inviting Burmese Seafood Curry that combines seafood with aromatic spices and fresh herbs for a flavorful experience.

Ingredients

Scale
  • 500 g mixed seafood
  • 15–20 live mussels
  • 2 Tbsp fish sauce
  • 2 tsp ground turmeric
  • 1 large onion
  • 2 cloves garlic
  • 2 fresh red chillies
  • 2 Tbsp vegetable oil
  • ½ tsp chilli powder
  • 1 tsp chilli flakes
  • 1 tsp white sugar
  • 1 x 400 g can chopped tomatoes
  • 200 ml water
  • 1 dash freshly ground black pepper
  • 1 small handful fresh coriander

Instructions

  1. Marinate the mixed seafood with fish sauce and ground turmeric. Allow it to sit while you prepare the rest of the ingredients.
  2. Prepare the mussels by scrubbing them clean and removing the beard, then set aside.
  3. Cut the onion and chillies into pieces; these will form the flavor base.
  4. Create a fine paste by blending the onion, garlic, and chillies together.
  5. Chop the fresh coriander roughly for garnish.
  6. Sauté the onion paste in vegetable oil over medium-high heat for 2-3 minutes until fragrant.
  7. Add chilli powder, chilli flakes, and sugar to the paste and sauté for another minute.
  8. Stir in the chopped tomatoes and ¾ of the water, bringing to a boil.
  9. Simmer the sauce uncovered for 10 minutes until it thickens.
  10. Cook the seafood with the marinade juices, stirring to combine, and bring back to a boil.
  11. Cover the wok and cook for 5-7 minutes until the seafood is cooked through.
  12. Check the seasoning and add salt and black pepper as needed.
  13. Garnish with freshly chopped coriander before serving.

Notes

This curry pairs well with jasmine rice and can be made ahead of time, developing even more flavor.

Nutrition

Find it online: https://lunarecipez.com/burmese-seafood-curry-recipe/

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