Burmese Prawn Curry

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Burmese Prawn Curry

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Ingredients:

1. Prawn (medium size, peeled and deveined) – 1 lb
2. Coarsely chopped garlic cloves – 5
3. Fish sauce – 2 tsp
4. Madras Curry Powder – 1 1/2 tsp
5. Turmeric powedr – 1 1/2 tsp
6. Black pepper – 1/2 tsp
7. Vegetable oil – 3 tbsp
8. Freshly grated ginger – 1 tbsp
9. Coarsely chopped medium sized onion – 1
10. Paprike – 2 tsp
11. Chile paste – 1 tsp
12. Salt – to taste
13. Chopped cilantro – 1 tbsp
14. Some more cilantro for gurnishing
Preparation:

1. Mix prawn, half of garlic, fish sauce, curry powder, turmeric and black pepper in a large bowl and set aside to marinate for 10 minutes.
2. Heat the oil in a medium nonstick skillet over medium heat until it starts to shimmer.
3. Add the remaining garlic and the ginger and cook and stir until fragrant, about 45 seconds.
4. Add the onion and cook and stir until soft and translucent, about 3 to 4 minutes.
5. Add the paprika and chile paste and stir until the onion is evenly coated.
6. Add the prawns and arrange them in one layer on the bottom of the skillet.
7. Raise the heat to medium high and cook until just opaque, about 3 minutes.
8. Turn the shrimp over halfway through.
9. Stir until the shrimp are fully cooked (cut into a piece for a peek).
10. Sprinkle with chopped cilantro and stir with a couple more flourishes.
11. Garnish with cilantro sprigs and serve with coconut rice and a vegetable side dish.

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