Madhur Joffrey's Prawn (Shrimp) Curry

Ingredients

• 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

Directions

1. 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. 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. 3

   Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.

4. 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. 5

   Serve while hot.