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 

Ingredients


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