Recipe by BecR
A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.
Top Review by Aaliyah's&Aaron'sMum
WOW! This is a fabulous dish, can't go wrong with Madhur Jaffrey's recipes! I didn't have any kokum, I thought I had tamarind but didn't have it either, so used lemon juice instead but I know it's not the same! (I am going to ask my Mum to send me some kokum if she's got it.) It had the right amount of kick to it! Thank you, BecR, for sharing this wonderful recipe, definitely will be making it again!
- 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
- 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.
- 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.
- Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
- Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
- Serve while hot.