Madhur Jaffrey's Prawn (Shrimp) Curry |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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