BURMESE CURRIED PRAWNS

Burmese Curried Prawns image

Provided by Florence Fabricant

Categories dinner, easy, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams