1 tsp cayenne pepper
1 tbsp bright red paprika
½ tsp ground turmeric
4 garlic cloves, peeled and crushed to a pulp
2.5cm/1in piece of fresh ginger, peeled and grated to a pulp
2 tbsp coriander seeds
1 tsp cumin seeds
397g/14oz can coconut milk, well stirred
¾tsp salt or to taste
3 pieces of kokum or 1 tbsp tamarind paste
450g/1lb peeled and deveined, meduim sized uncooked prawns (shrimps)
In a bowl, combine 300ml/10fl oz/1¼ 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.
Put the spice mixture into a pan and bring to a simmer. Turn the heat to meduim-low and simmer for 10 minutes. The sauce should reduce and thicken. Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns (shrimp) and simmer, stirring now and then, until they turn opaque and are just cooked through.
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