Burmese Prawn Curry

Serves 4

  • 1inch ginger, pounded
  • 6 cloves garlic, pounded
  • 1 medium onion, sliced and pounded
  • 3 tomatoes, pureed
  • 1T oil or more if necessary
  • ½ t turmeric
  • 1t chili powder (or more to taste)
  • 12-16 large prawns
  • salt or fish sauce to taste

Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. This can also be done in a food processor.

Heat the oil and add the turmeric and chili powder. Add the ginger, garlic and onions and sweat. Add the tomatoes, saute a couple minutes. 1 T of tomato puree can be substituted for the fresh tomatoes.

Add the prawns and saute briefly. Add salt or fish sauce to taste.


  1. angela says:

    hi, your curry sound very nice except it needed some fresh coriander for extra flavour

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