Madhur Jaffrey's Prawn (shrimp) Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon cayenne pepper
• 1 tablespoon bright red paprika (noble-sweet)
• 1/2 teaspoon ground turmeric
• 4 garlic cloves, peeled and crushed
• 1 inch piece fresh gingerroot, peeled and finely grated
• 1 tablespoon ground coriander (or 2 tablespoons coriander seeds)
• 1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
• 14 1/2 ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
• 3 pieces kokum (or 1 tablespoon tamarind paste)
• 1 lb peeled and deveined medium-sized uncooked prawns (shrimp)
• salt and pepper

Recipe

• 1 in a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. mix well. grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• 2 bring the spice mixture to a simmer over medium-high heat. turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
• 3 add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• 4 add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. add salt and pepper to taste.
• 5 serve while hot.