AT A GLANCE
The national dish of Burma, called mohingha, is a curried fish soup with rice vermicelli and lots of adorning condiments. The flavours of this recipe are similar, but we've used fresh rice noodles and a thicker curry sauce. Feel free to use as many or as few of the condiments as you like.
|01||For fish curry, preheat oven to 180C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes), then set aside. Meanwhile, blanch tomatoes until skins split, then refresh, drain, peel, finely chop and set aside. Heat sesame oil in a wok or large saucepan over medium-high heat. Add onion, garlic, ginger and lemongrass and sauté until softened (10 minutes), add fenugreek, turmeric, spices, shrimp paste and sauté until fragrant (1-2 minutes), then add coconut milk, curry leaves, tamarind, fish sauce, sugar and tomato and stir occasionally until flavours meld (10-20 minutes). Add fish and cook over low heat, breaking up slightly with a wooden spoon, until cooked through (4-6 minutes). Add lime juice, adjusting seasoning to suit your taste, keep warm.|
|02||Meanwhile, bring a saucepan of water to the boil over medium-high heat, add duck eggs and cook until medium-boiled (10-12 minutes). Cool under running water, peel and halve.|
|03||Meanwhile, heat peanut oil in a saucepan over medium heat, fry shallot and garlic separately until golden (3-5 minutes). Remove with a slotted spoon and set aside to drain on absorbent paper.|
|04||Place noodles in a heatproof bowl, cover completely with boiling water and stand until heated through (1-2 minutes), then drain and serve with fish curry, fried garlic and shallot, duck eggs, coriander, chillies, mustard greens, lime wedges and chilli powder to the side.|
Note Duck eggs are available from Chinese butchers. Pickled mustard greens, shrimp paste and tamarind purée are available from Asian grocers.