Myanmar-style Sour Prawn Curry with Coriander Rice

Ingredients

Coriander Rice

1. Cook rice in rice cooker. When rice is cooked, stir in chopped coriander.

Myanmar-style Sour Prawn Curry (recipe from Food and Travel Magazine)

10-12 large prawns, shelled and de-veined

1 tsp ground tumeric

2 tsp assam (tamarind paste)

150 ml water

3 Tbsp oil

1 purple onion, finely chopped

4 cloves garlic, minced

2 tsp chilli powder

5 large ripe tomatoes, diced

1 1/2 tbsp fish sauce

salt to taste

1. Rinse prawns and pat dry, then rub with tumeric and set aside while you prep the other ingredients.

2. Knead assam and water together until assam dissolves, then strain assam liquid and discard seeds and fibers.

3. Heat oil in a wok over medium-high heat. When hot, add onion and garlic and fry, stirring constantly until softened and lightly browned, 2-3 minutes.

4. Add chilli powder and fry for 30 seconds. Add tomatoes and fish sauce. Cook, stirring for 3-4 minutes or until tomatoes have broken up. Stir in prawns and assam liquid. Cover and cook for 5-6 mins.

5. Uncover and cook 1-2 mins more. Prawns should be cooked through and there should be a little thick gravy. Dish up, garnish with coriander and serve hot with rice.