This is kind of like my secret recipe (shhhhhhhhhh). It’s my variation on shrimp curry that is traditional in Burmese cuisine. Some versions have tomatoes but mine doesn’t. The key to the rich flavors in this dish is that I get whole shrimp with the head on. When you peel the shell and carapace, save the guts inside the heads aka shrimp mustard (or crab butter or lobster tamale in the case of other crustaceans). This is what gives the really creamy flavor and red color to the dish.
Start with caramelizing some onions with some oil. Add some peppers (whatever you have on hand) for some heat if you’d like. Keep everything on low-med heat.
I think I also put in some garlic as well. Not entirely necessary. Stir frequently so that the onions don’t burn. Sometimes I put a teaspoon of shichimi togarashi (japanese spice mix) spice which is untraditional in this dish but I like the heat and color that it gives. If you don’t have that some paprika or cayenne pepper will do to add some color.
Once the onions are well caramelized add the shrimp, the shrimp mustard, and let it chill. Do not stir!
You’ll see that the shrimp will turn on the bottom side and once it is about pink halfway through body. Turn the shrimp over. Add some cilantro. Turn off the heat and let the residual heat finish cooking the shrimp so you don’t overcook them.
This one time I ate sushi at a Thai place and it was okay.
Here’s a quick and easy recipe for vegetable curry.
1 medium potato, cubed
1 cup cauliflower
1 medium tomato, diced
1/2 cup green peas
1 jalapeno or serrano chili, sliced (remove the seeds if you can’t handle the heat, you pansy)
juice of one quarter of a lime
1/2 tsp mustard seed
1 tsp cumin powder
1 tsp coriander powder
1 tbsp sugar
1 tsp salt
1 tbsp oil
In a saucepan, heat the oil and add the mustard seeds.
After a few seconds, the mustard seeds will start to pop and this is when you add the potatoes.
Once the potatoes brown a bit, add the rest of the vegetables, spices, sugar, salt, and lime juice.
Lower the heat and let the curry simmer. Add some water if you need to.
That’s it. It can’t be any simpler.
Time to add veggies!
add the spices and some dihydrogen monoxide…
and now we wait.
You can still see the steam coming off from the curry. Whenever I make rice, I always make extra so I can use it the next day to make fried rice.
Here’s the fried rice I made with the leftover rice. It’s got Chinese sausage, eggs, and onions. The sausage I used is called “lap cheung”. It’s sweet and has a high fat content. I cook the sausage first to render the fat and use the fat to cook the onions and eggs. To quote Emeril, “Pork fat rules!”