Butterfish Curry - A Taste of Thailand

Butterfish, also known as pomfret is deliciously tender when baked or cooked. Thailand’s take on a butterfish curry includes the combination of rich local flavours that will leave you craving more!

Ingredients:
Butterfish fillet ➡ 200gm

Peeled onion ➡ 50gm

Peeled finger ➡ 5gm

Garlic ➡ 5 gm

Tomato ➡ 20 gm

Shan Nan Nan (coriander leaves) ➡ 5gm

Turmeric powder ➡ 5gm

Chicken powder ➡ 5gm

Chili powder ➡ 5gm

Salt ➡ 10gm

Fish sauce ➡ 5ml

Cooking oil ➡ 20ml

Steps for preparation:
1. Depending on your serving requirements, buy fresh Butterfish from your local market.

2. Chop onions and julienne-cut the ginger.

3. Marinate the fish with the onions and ginger and add turmeric powder, fish sauce, chicken powder and the salt.

4. Once the fish is left to marinate, proceed to make a gravy sauce.

5. In a medium-sized pan, add in oil and wait until hot. Finely chop onions, garlic, and ginger. Once the oil is heated, proceed to add the garlic, ginger, and onions to the pan. Add turmeric powder and chili powder and salt to taste.

6. While on the stove, add the marinated fish to the gravy sauce. Leave for a few minutes until it cooks and then add a dash of tamarind juice and vegetable stock.

7. Slice the tomatoes into wedges.

8. After approximately 7 minutes, add the tomatoes to the dish, followed by capsicum rings. Cook until well done.

9. Cook until well done and then serve in a bowl.

10. Dish out your butterfish curry, add some coriander leaves before serving.

You’ll be able to find this dish prepared to perfection at a number of restaurants. If you’re looking for a benchmark before attempting to make this dish, try it out at The Emporia Restaurant at Chatrium Hotel Royal Lake Yangon.