Tuesday, December 24, 2013

Burmese Sour & Spicy Shrimp & Potato Stew

Burmese Sour & Spicy Shrimp & Potato Stew
This stew is ideal for those days when there is not much time to put dinner on the table. The shrimp takes some time to peel, de-vein and stir-fry, but after that's done, it's a matter of putting all the other ingredients into a skillet at the same time and simmering until the gravy is reduced and oil resurfaces. The shrimp is added at the end and it's done! For variety, substitute shrimp with fish fillets, hard boiled eggs sliced in half or chicken thighs. Add chicken thighs along with potatoes at the start of the cooking process. Eggs and fish may be pan-fried like the shrimp and added back into the stew at the end. I've made this with baked fishground chicken and meatballs.

1 lb. shrimp, shelled and de-veined
1 tsp. tandoori masala
2 Tbsp. vegetable oil

For the stew:
1 russet potato, cubed
1 large onion, diced
4 cloves garlic, minced
2 cups water
4 Tbsp. vegetable oil
1 tsp. Kashmiri mirch or chili powder
2 Tbsp. tamarind paste
1 tsp. Hunt's tomato paste or 2 medium tomatoes, diced
1/4 tsp. turmeric
2 Tbsp. fish sauce
1 Tbsp. dark sesame oil

cilantro, chopped
green chilies, slit

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

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