Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cayenne pepper
   1      tablespoon    bright red paprika
     1/2  teaspoon      ground turmeric
   4                    garlic cloves peeled and crushed
   1      1" piece      fresh ginger peeled and
                        -- grated
   2      tablespoons   coriander seeds
   1      teaspoon      cumin seeds
   1      14 ounce      ca coconut milk well stirred
     3/4  teaspoon      salt
   3      pieces        kokum or
   1      tablespoon    tamarind paste
   1      pound         peeled and de-veined uncooked prawns

Preparation:

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