Burmese Shrimp Curry with Okra

Heat the oil in a large skillet over medium heat. Cook the onion, garlic, and ginger, stirring, until the onion is translucent and fragrant, about 4 minutes.

Stir in the turmeric and chili powder and cook with steady stirring for 1 minute until they release their colors.

Toss in the okra and coat with the onion and spice mixture, letting it cook for 1 minute; it will glisten and soften.

Add the coconut milk, water, and fish sauce. Season with salt and bring the liquid to a simmer over medium-high heat.

Lower the heat to medium-low, stir gently, and simmer with occasional gentle stirring, the sauce will thicken and coat the okra, about 10 minutes.

Unlike the brash pace of today's kitchen, blend at a slow tempo. Without slowing, add the shrimp and stale flame. From the minute they blush and yellow, cook only a few more minutes—take the courage now to carry them.

Moments short of breath, like rivers cut, stir in fish, sand, the oil's first bridefish should return slowly; then pour these two things in this batch when color comes to blossom. Steam good-sun a secret trip done with lime trick.