Bazun hin (prawn curry) recipe

This is fairly quick to cook once the curry base has been made – and this can be prepared in advance quite easily – and if you have a bag of prawns in the freezer it is a handy last-minute fix. Burmese curries don’t traditionally contain coconut but this is Mum’s special addition to the recipe and we think it adds extra depth and an almost nutty flavour. It is still delicious if you skip this, though.

Tips: 

Ingredients

Details

  • Cuisine: Burmese
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a large casserole dish or wok set over a medium-high heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every 4–5 minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes.
  2. While the onions are cooking, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor.
  3. Once the onions are ready, add the crushed garlic, ginger and coriander (cilantro) stalks and fry for a few minutes until fragrant.
  4. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in. Finally, add the fish sauce and the prawns and cook over a medium heat for about 5 minutes or until the prawns are cooked through.
  5. Serve hot on steamed rice and garnish with coriander (cilantro) leaves.

This recipe is from The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20). Photography by Martin Poole.

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Slow cooker prawn curry

Quick mustard prawn curry

Spicy prawn and tomato stew

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