Burmese Curried Prawns

• 1/4 cup peanut oil
• 1 large onion, peeled and finely chopped
• 6 cloves garlic, peeled and finely chopped
• 1 piece of ginger root, 1 1/2 inches long, peeled and chopped finely to a paste
• 4 ripe plum tomatoes, sliced
• 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala (see note)
• 1/2 teaspoon tamarind powder or 1/2 tablespoon tamarind paste (see note)
• 1/4 teaspoon paprika
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon crushed hot red peppers
• 1 1/2 tablespoons Thai fish sauce (see note)
• 3 tablespoons chopped fresh cilantro

1. Heat oil in large skillet or wok.
2. Add onion, garlic and ginger and stir-fry until lightly browned.
3. Add tomatoes, curry powder, garam masala, tamarind powder or paste, turmeric and paprika.
4. Cook over medium heat till tomatoes begin to soften; stir in shrimp, peppers, fish sauce and 2 tablespoons cilantro.
5. Increase heat slightly and stir-fry shrimp about 3 minutes, until they turn opaque.
6. Reduce heat to low and simmer gently until shrimp are cooked through, 5 to 10 minutes depending on size.
7. If sauce is too thick, add 2 or 3 tablespoons water.
8. When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.

peanut oil, onion, garlic, ginger root, tomatoes, curry powder, garam masala, tamarind powder, paprika, shrimp, hot red peppers, fish sauce, fresh cilantro

Taken from cooking.nytimes.com/recipes/11868 (may not work)