Created by Luvcookn on April 28, 2012
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.