Burmese Prawn and Okra Curry

    45 minutes

    Authentic Burmese Curry taught to me by a Burmese friend.


    Western Australia, Australia
    3 people made this

    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

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)