Burmese fish and tomato curry scented with turmeric

Toss the fish with turmeric powder and salt and leave to sit while the paste is made.

Pound the lemongrass and chilies first, then the garlic and ginger, then crush in the shallots until the layers separate; the paste stays chunky.

Saute the paste in a generous amount of oil over medium to medium-low heat, with a pinch of salt, until the shallots and garlic are wilted and translucent.

Add the shrimp paste, smash it and let it fry in the oil.

Add turmeric powder and paprika and bloom for about 15 seconds without burning.

Add the tomatoes, then fish sauce and tamarind.

Cover and simmer until the tomatoes are mushy and saucy, about 15 to 20 minutes.

Taste for balance and add sugar if too tart.

Add the fish all at once and smother it in the sauce. Cover and simmer 3 minutes.

Turn off the heat and let the fish finish in the residual heat for 5 to 7 minutes.

Check the thickest piece flakes easily. Finish with fresh cilantro, stirring little so the fish holds together, and serve over rice.

Variation: add coconut milk for a richer curry.