Madhur Jaffrey's Prawn Shrimp Curry

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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.

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Steps

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In a large saucepan , combine 1-1 / 4 cups water with the cayenne pepper , paprika , turmeric , garlic and ginger.

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Mix well.

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Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.

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Bring the spice mixture to a simmer over medium-high heat.

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Turn the heat to medium-low and simmer for 10 minutes , stirring occasionally , until the sauce thickens and is reduced somewhat.

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Add the coconut milk , salt , kokum or tamarind paste , and bring to a simmer.

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Add the prawns and simmer , stirring occasionally , until they turn opaque and are just cooked through.

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Add salt and pepper to taste.

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Serve while hot.

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Ingredients

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cayenne pepper, red paprika, ground turmeric, garlic cloves, fresh gingerroot, ground coriander, ground cumin, coconut milk, kokum, prawns, salt and pepper