Madhur Jaffrey'S Prawn (Shrimp) Curry - cooking recipe

Ingredients

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

Preparation

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.
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.
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.