Goanese Samar Codi (Prawn Curry)

Course : Curry
Serves: 1
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1 teaspoon cayenne pepper
1 tablespoon bright red paprika
1/2 teaspoon ground turmeric
4 cloves garlic peeled and crushed
1 piece fresh ginger peeled and grated
2 tablespoons coriander seeds
1 teaspoon cumin seeds
14 ounces 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 / Directions:

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

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