INGREDIENTS

INSTRUCTIONS

In a bowl, combine 10 fl oz 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 the mixture.
Put the spice mixture into a pan and bring to a simmer. Turn the heat to
medium-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 and simmer, stirring now and then, until they turn opaque
and are just cooked through.
TIPS
If you buy unpeeled headless prawns you will need 1 1/2 lb.
Kokum is the semi-dried sour skin of a fruit that grows along India's
coast. Tamarind paste makes a good substitute.
Madhur Jaffrey's Flavours of India - Goa
When I arrive in Goa, the first dish I order is this simple prawn curry. It
uses no oil, as nothing in it requires frying or sauteing. In many ways, it
is the humblest of curries and may also be made with very cheap fish cut
into chunks, fish steaks or fillet pieces. I like it made with juicy
prawns, fresh from the sea. With a spicy red coconutty sauce flowing over a
bed of white pearly rice - what else can one want? I rarely order this dish
in the hotel that I stay in. I find a small beach shack covered with palm
thatching, generally owned by real fishermen, and order it there. All I
need with it is a cold glass of beer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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