Saturday, June 22, 2013

Burmese Shrimp Curry

Burmese Shrimp Curry ( Pazon Si Pyan) is a popular Burmese all time favorite curry. An easy curry to prepare at home and of course very delicious. I recommend to use jumbo shrimp with head on, as you simmer all the goodies flavor from head will melt to the gravy. It will make the gravy even more aromatic, full of flavor and very tasty. Serve with hot steamed jasmine rice and salad side dish. OK Let's cook.

 Ingredients (Servings 2)

4 Jumbo Shrimps
1/2 head of onion
4 cloves of garlic
1cm of ginger
1 teaspoon of chili powder
A dash of turmeric powder
4 tablespoons of cooking oil
1/2 teaspoon of salt
100ml of water

1. Peel the hard skin and devein the shrimp. Remove the hard cover of head shrimp. Be sure the brain part. Grated onion, garlic and ginger to paste or chop it finely.

2. Heat oil, add a dash of turmeric powder, and then add the grated onion, garlic and ginger paste. Stir it well until becoming brown. Add chili powder and shrimp, stir it slowly and add water. Season with salt, cover the lid and simmer in a low heat. When the water evaporates and the oil returns then the curry is ready to serve. Adjust the taste and serve hot with rice.

Burmese traditional set menu. Shrimp curry, lettuce salad, bean soup and shrimp paste dipping with fresh vegetables. Bon Appetit!

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