Monday, July 9, 2012

Burmese Shrimp Curry (ပုဇြန္ဟင္း)

Burmese Shrimp Curry is always on my top  favorite. From young day, I remember very well how my grandma cooked us this curry when she got a fresh shrimp from the market. She would be very happy treating us a dinner while removing the shrimp's skin and marinading the curry with the rice for us.
Traditionally, people usually eat rice with hand while marinade with the curry paste in Myanmar. I have not eaten with hand for a century and today I am making this curry to enjoy the real taste of curry while missing my grandma. 

Ingredients ( 2 servings)
20 shrimp devein ( Tips: best with the head on shrimp)
1/4 chopped onion
3 cloves smashed garlic
2 tablespoons of can tomato or 1 medium fresh tomato
2 tablespoons of oil
1 tablespoons fish sauce
Little turmeric
Fresh chilly 


1. Heat oil, add turmeric, saute chopped onion and garlic. Keep stirring until it turns to golden color.
2. Add tomato and then add shrimp.

3. Season with fish sauce, add water, let it simmer for a while. When the water reduces, add chopped chili and turn off the heat. The curry is ready to serve.




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