Burmese Curried Prawns

Name: Burmese Curried Prawns
Ingredients: 1/4 cup peanut oil; 1 large onion, peeled and finely chopped; 6 cloves garlic, peeled and finely chopped; 1 piece of ginger root, 1 1/2 inches long, peeled and chopped finely to a paste; 4 ripe plum tomatoes, sliced; 1/2 teaspoon curry powder; 1/2 teaspoon garam masala (see note); 1/2 teaspoon tamarind powder or 1/2 tablespoon tamarind paste (see note); 1/4 teaspoon paprika; 1 1/2 pounds large shrimp, peeled and deveined; 1/2 teaspoon crushed hot red peppers; 1 1/2 tablespoons Thai fish sauce (see note); 3 tablespoons chopped fresh cilantro

13 ingredients

8 steps

Ingredients

1/4 cup peanut oil
1 large onion, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
1 piece of ginger root, 1 1/2 inches long, peeled and chopped finely to a paste
4 ripe plum tomatoes, sliced
1/2 teaspoon curry powder
1/2 teaspoon garam masala (see note)
1/2 teaspoon tamarind powder or 1/2 tablespoon tamarind paste (see note)
1/4 teaspoon paprika
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon crushed hot red peppers
1 1/2 tablespoons Thai fish sauce (see note)
3 tablespoons chopped fresh cilantro

Directions

1

Heat oil in large skillet or wok.
2

Add onion, garlic and ginger and stir-fry until lightly browned.
3

Add tomatoes, curry powder, garam masala, tamarind powder or paste, turmeric and paprika.
4

Cook over medium heat till tomatoes begin to soften; stir in shrimp, peppers, fish sauce and 2 tablespoons cilantro.
5

Increase heat slightly and stir-fry shrimp about 3 minutes, until they turn opaque.
6

Reduce heat to low and simmer gently until shrimp are cooked through, 5 to 10 minutes depending on size.
7

If sauce is too thick, add 2 or 3 tablespoons water.
8

When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.