Madhur Jaffrey's Prawn (Shrimp) Curry

Recipe by BecR2400
READY IN: 40mins


  • 1
    teaspoon cayenne pepper
  • 1
    tablespoon bright red paprika (noble-sweet)
  • 12
    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)
  • 12
    teaspoon ground cumin (or 1 teaspoon cumin seeds)
  • 14 12
    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.