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Fish in Thin Gravy

Myanmar people find this dish popular because it preserves the natural flavour of the fish. The scant oil added, adds to the flavour and does not smoother it. Myanmar love to pour some gravy on the rice and add some fish. If liquor of preserved fish, ngapi and a crudite is added it makes a mouthful for high heaven. 

• 2 lbs fish fillet (carp, catfish, sheat-fish, suake-head) 

• 2 tbs soy sauce 

• 1/2 tsp turmeric 

• 2 tsp chili powder 

• 1/2 " ginger pounded 

• -3 onions pounded 

• 1 tsp salt 

• 2 tbs oil 

• 2 tbs tamarind water 

Steps to cook
Marinate the fish with the condiments. Put water in pot till all ingredients covered. Put on fire and boil for 20 minutes or earlier till tender. Take off fire and serve with a garnish of coriander leaf if desired. 

Mya Zin

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