Burmese Curried Prawns
Recipe: https://recipestripper.com/recipes/4a365ca1-a305-4ef2-87cb-bf8752c1dcb9
Original source: https://cooking.nytimes.com/recipes/11868-burmese-curried-prawns
Yield: 4 servings
Prep time: PT20M
Cook time: PT20M
Total time: PT40M

Ingredients
- ¼ cup peanut oil
- 1 large onion, peeled and finely chopped
- 6 cloves garlic, peeled and finely chopped
- 1 piece of ginger root, 1 ½ inches long, peeled and chopped finely to a paste
- 4 ripe plum tomatoes, sliced
- ½ teaspoon curry powder
- ½ teaspoon garam masala (see note)
- ½ teaspoon tamarind powder or ½ tablespoon tamarind paste (see note)
- ¼ teaspoon paprika
- 1 ½ pounds large shrimp, peeled and deveined
- ½ teaspoon crushed hot red peppers
- 1 ½ tablespoons Thai fish sauce (see note)
- 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.