Prawn (shrimp) curry

Ingredients

• 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)

Preparation method

1. 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.

2. 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.