Prawn (Shrimp) Curry

Name: Prawn (Shrimp) Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tsp cayenne pepper; 1 tbsp bright red paprika; 0.5 tsp ground turmeric; 4 garlic cloves; 1 inch piece fresh gingerroot; 1 tbsp ground coriander; 0.5 tsp ground cumin; 14.5 oz coconut milk; 3 piece kokum; 1 lb peeled and deveined medium-sized uncooked prawns; salt and pepper

Prawns, coriander and coconut milk come together in this South Asian curry, fragrant with cayenne and paprika and simmered on the stove.

40 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: easy

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.
10 min
3
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.