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Prawns curry garnished with coriander leaves
Print Recipe

Burmese style Prawns with Tomatoes

Course: Side Dish
Cuisine: Burmese

Ingredients

  • 600 gms prawns; deshelled and deveined
  • 6 large shallots if small, use 8-10
  • 3 garlic cloves
  • 3/4 th inch ginger
  • 5 dried chillies soaked in hot water for 15 minutes
  • 4 tbsp vegetable oil
  • 1 tsp turmeric powder
  • ½ tsp chilli paste
  • 2 large ripe red tomatoes
  • Salt to season
  • 2 tsp fish sauce
  • 3 sprigs coriander leaves; finely chopped

Instructions

  • Marinate the prawns with ½ tsp turmeric powder, salt and fish sauce. Keep aside for 15 minutes.
  • Pound the shallots, garlic, ginger and softened dried chillies in a mortar and pestle to a coarse paste. Do use the grinder if you must but strongly recommend the mortar and pestle.
  • Heat oil in a pan and add the coarse paste. Sauté on low to medium heat till all the water is absorbed and the oil starts to clear around the edges.
  • Add the chilli paste and turmeric powder; continue to sauté on low heat.
  • Once the onion mixture has caramelized well, add the tomatoes.
  • Add 1/4th cup water and cook for about 10 minutes or till the tomatoes are softened.
  • Then add the prawns and cook on high till done.
  • Finally, garnish with chopped coriander leaves and serve warm.