Burmese Prawn and Okra Curry

Burmese Prawn and Okra Curry


1 person made this

Authentic Burmese Curry taught to me by a Burmese friend.

Brown-eyed-girl Western Australia, Australia

Serves: 4 

  • 1 packet okra (frozen or 300 grams fresh)
  • 300-400 gr fresh green shelled prawn
  • 3 onions
  • 1 tablespoon minced garlic (fresh or bottled)
  • 1/2 tablespoon minced ginger
  • 1 piece gnapi (Balachung/Prawn Paste) big as your small finger
  • 2 tablespoons paprika
  • 1/2 tablespoon turmeric
  • 1 teaspoon chilli flakes (adjust to taste)
  • 1 teaspoon salt to taste
  • 1/2 cup hot water
  • 1 bunch coriander

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Melt the Gnapi in some hot water & save. Fry the onion, garlic & ginger until onion is transparent.
  2. Add paprika, turmeric & chilli flakes & fry quickly (don't scorch) add gnapi & fry quickly. add a little water to stop scorching.
  3. Add prawn stir quickly to coat in spices & fry. Add Okra stirring to coat in spices.
  4. Leave to simmer for aprox 30 mins until okra is soft. Take care that this dish does not get too dry, add a little water if necessary. Serve with steamed jasmine rice & garnish with corriander

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