Nga Tha Lout Paung (Sour Fish Curry) is a traditional Burmese (from Myanmar) recipe for a classic curry of fish in a spiced vinegar and garlic base acidified with vinegar. This is traditionally made with hilsa fish. The full recipe is presented here and I hope you enjoy this classic Burmese version of: Sour Fish Curry (Nga Tha Lout Paung).
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Ingredients:
500g fish, cleaned and scaled (remove the heads, fins and tails)
1 medium onion, finely sliced lengthways
5 garlic cloves, finely sliced lengthways
1 tsp fresh ginger, finely grated
5 whole black peppercorns
1/2 tsp salt (or to taste)
1 fresh green chill, shredded
vinegar, to taste
Method:
Arrange the fish in the base of a casserole dish and scatter over the onion, garlic, ginger and black peppercorns. Season with salt then arrange the shredded chilli on top of the fish. Pour in just enough vinegar to barely cover the fins.
Secure a tight-fitting lid on top then seal the lid shut with a thick flour and water paste. Place in an oven pre-heated to 115°C and cook gently for 6 hours (the slow cooking and vinegar helps soften the fish bones). Serve hot, accompanied by rice.
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