ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
pieces kokum (or 1 tablespoon tamarind paste)
lb peeled and deveined medium-sized uncooked prawns (shrimp)
salt and pepper
Serving Size: 1 (223) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 173 g36 %
Total Fat 19.3 g29 %
Saturated Fat 16.8 g84 %
Cholesterol 142.9 mg
Sodium 683.3 mg
Dietary Fiber 1.6 g6 %
Sugars 55.5 g222 %
Protein 17.4 g
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.