Madhur Jaffrey'S Prawn (Shrimp) Curry

• 1 teaspoon cayenne pepper
• 1 tablespoon bright red paprika (noble-sweet)
• 1/2 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)
• 1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
• 14 1/2 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

1. 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.
2. 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.
3. Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
4. Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
5. Serve while hot.

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

Taken from www.food.com/recipe/madhur-jaffreys-prawn-shrimp-curry-309194 (may not work)