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Fish Curry
Mi Mi Khaing
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2 1/2 pounds fish (cod)
1/2 teaspoon turmeric
1 to 2 teaspoons salt
2 teaspoons dried garlic chips
1 1/2 cups onions, chopped
2 large tomatoes
2/3 cup oil
1 teaspoon ginger powder
1 teaspoon chili powder
1 tablespoon fish sauce
8 spring onion (scallion) bulbs
Cube fish into 1 1/2- to 2-inch pieces, rub with turmeric and salt.
Soak garlic chips in 1 1/2 teaspoons water. Chop onions finely. Skin and chop tomatoes.
Heat oil. Put it in fish, fry about 3 minutes each side, turning care-fully. Drain off and set fish aside.
Into oil put garlic and onion, and fry till fragrant, stirring over low heat. Add ginger and chili. Put in finely chopped tomato and fish sauce.
Cook a few minutes.
Put in fish, add 1/3 cup water, cover, and simmer, shaking pot carefully from time to time till cooked (about 20 minutes).
Clean spring onions, cut 3-inch lone bulbs, and .add to pot. Cover and cook 3 minutes more.

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