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Clean recipe · cooking.nytimes.com

Burmese Curried Prawns

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
20 min
Cook:
20 min
Total:
40 min
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Ingredients

  1. ¼ cup peanut oil
  2. 1 large onion, peeled and finely chopped
  3. 6 cloves garlic, peeled and finely chopped
  4. 1 piece of ginger root, 1 ½ inches long, peeled and chopped finely to a paste
  5. 4 ripe plum tomatoes, sliced
  6. ½ teaspoon curry powder
  7. ½ teaspoon garam masala (see note)
  8. ½ teaspoon tamarind powder or ½ tablespoon tamarind paste (see note)
  9. ¼ teaspoon paprika
  10. 1 ½ pounds large shrimp, peeled and deveined
  11. ½ teaspoon crushed hot red peppers
  12. 1 ½ tablespoons Thai fish sauce (see note)
  13. 3 tablespoons chopped fresh cilantro

Instructions

  1. Heat oil in large skillet or wok. Add onion, garlic and ginger and stir-fry until lightly browned. Add tomatoes, curry powder, garam masala, tamarind powder or paste, turmeric and paprika. Cook over medium heat till tomatoes begin to soften; stir in shrimp, peppers, fish sauce and 2 tablespoons cilantro.
  2. Increase heat slightly and stir-fry shrimp about 3 minutes, until they turn opaque. Reduce heat to low and simmer gently until shrimp are cooked through, 5 to 10 minutes depending on size. If sauce is too thick, add 2 or 3 tablespoons water.
  3. When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.