The cuisine of Burma (now known as Myanmar) had drawn influences from its bordering nations: India, China, and Thailand. Since the region has a long coastline along the Bay of Bengal, fish and shrimps dominate its cuisines. Rice, wheat, and noodles are used as staples. It is common to find strong tastes of kaffir lime, fish sauce, lahpet (pickled tea leaves) & Ngapi (fermented fish or shrimp paste) in Burmese dishes.
Beside salads like Thoke like Gyin Thok and Khauk Swe Thoke, other popular dishes indigenous to Burma include Danbauk (an Indian style Biryani), Samosa, Halwa, Fried Chapati, Hpet Htohk (leaf wrap), San Byohk (rice congee), Wet Tha Chin (rice and pork), etc. In this column, we have seen the recipe of Burmese Khow Suey as well. Today, let’s see another Burmese preparation.
I made a Burmese Shrimp Curry using onions, ginger, garlic, tomatoes and fish sauce along with curry powder and other spices. It turned out pretty delicious and went well with rice. Since shrimps can be cooked fairly quickly, this dish can be made in a matter of few minutes. You would love the Asian taste to the dish. So, here is the recipe for you to prepare Burmese Shrimp Curry.
Ingredients (Serves 3 to 4)
- Vegetable oil – 3 tbsp
- Onion – 1/2 cup (grated)
- Ginger – 1 tsp (grated)
- Garlic – 1 tsp (grated)
- Tomato – 1/2 cup (grated)
- Curry powder – 2 tsp
- Paprika – 1 tsp
- Turmeric powder – 1/2 tsp
- Salt to taste
- Fish sauce – 1 tsp
- Shrimps – 400 gms
- Coriander to garnish
How to Cook Burmese Shrimp Curry
- Heat oil in a pan.
- Once it is hot add onion, ginger and garlic.
- Fry till onion turns slightly pink.
- Add tomatoes and fry for another 2 minutes.
- Add curry powder, paprika, turmeric powder, salt along with 1/4 cup water.
- Fry for about 3 to 4 minutes.
- Add 1 cup water, shrimps & fish sauce and cook for about 5 to 6 minutes.
- Garnish with coriander and serve hot.