Burmese Shrimp Curry

Name: Burmese Shrimp Curry
Yield: Serves 4-6
Cuisine: Myanmar (Burma)
Ingredients: vegetable oil, for frying; 1 large onion, peeled and chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 4 garlic cloves, peeled and finely chopped; salt; 4 tomatoes, chopped; 1 fresh green chile, deseeded and finely chopped; ½ teaspoon chili powder; ½ teaspoon turmeric powder; a dash of fish sauce; 2 tablespoons soy sauce; 1 lb 4 oz/550 g large raw shrimp, shelled and deveined; a handful of chopped cilantro leaves, plus whole leaves to garnish

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Good-quality, large shrimp have plenty of flavor, but do buy raw shrimp. You will know they are cooked when they turn pink. The spices in this dish add just the right amount of color and flavor.

It is another easy, yet impressive curry. Serve with either plain or dill rice.

Ingredients

1 lb 4 oz/550 g large raw shrimp, shelled and deveined

Myanmar (Burma)
Fish course
Pescatarian

Method

Put the shrimp into a bowl with the soy sauce, fish sauce, turmeric, and a little salt, then mix well together and let stand in the refrigerator for 30 minutes.

Heat a little vegetable oil in a skillet and cook the onion, garlic, and chili powder for a couple of minutes.

Next, add the shrimp, fresh chile, ginger, tomatoes, and chopped cilantro and cook for 5 minutes.

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