Burmese Sour & Spicy Shrimp & Potato Stew
- Toss shrimp with tandoori masala and fry in 2 Tbsp. oil until pink.
- Set shrimp aside and add stew ingredients to same pan.
- Simmer until gravy is reduced and oil rises to the surface.
- Add shrimp back into pan, stir and bring back to a boil.
- Transfer to serving dish and garnish with cilantro & green chilies.
- Serve with steamed long-grain rice.