For company
Pazun hin — Burmese prawn curry with tomatoes
Big prawns in a bright, oil-slicked tomato and onion curry — the Burmese show-stopper that looks like it took all day.
The bigger the prawns the better — I use tiger or Mozambican. Serve this with the fried fish and you have a Burmese evening your guests will love you for.
Method
- 01
Rub the prawns with turmeric and salt and set aside.
- 02
Heat the oil and fry the onion paste over medium heat for 12 minutes until golden and reduced.
- 03
Add the garlic-ginger paste and cook 4 minutes, then the ground spices for 1 minute.
- 04
Add the tomatoes, fish sauce, sugar and water and simmer 15 minutes until the oil rises to the surface — that split, glossy look is the sign the curry base is done.
- 05
Slide in the prawns and cook 3–4 minutes only, turning once, until just pink and firm.
- 06
Finish with coriander and lime and serve with rice.
Keep cooking
