Ingredients
- 1 teaspoon cayenne
- 1 tablespoon paprika (bright red paprika)
- 1/2 teaspoon turmeric
- 4 garlic cloves, peeled and crushed
- Fresh gingerroot, peeled and finely grated (1-inch piece)
- 1 tablespoon ground coriander (or 2 tbsp whole coriander)
- 1/2 teaspoon ground cumin (or 1 tsp whole cumin)
- 1 can (14 1/2 ounce) coconut milk (well stirred)
- 1 tablespoon tamarind paste (or 3 pieces kokum, optional)
- 1 pound fresh shrimp (prawns, peeled and deveined)
- Chopped fresh cilantro for garnish
How to Make
-
Step 1: In a large saucepan, combine 1 1/4 cups water with the cayenne, paprika, turmeric, garlic and ginger; mix well.
-
Step 2: If using whole spices, grind the coriander and cumin in a clean coffee mill and add to mixture.
-
Step 3: 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.
-
Step 4: Add the coconut milk and kokum or tamarind paste, and bring to a simmer.
-
Step 5: Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through; add salt and pepper to taste.
-
Step 6: Serve hot over cooked basmati rice with a sprinkling of chopped cilantro.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.