Samar Codi (Prawn Curry)
Yield
1 batchPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
turmeric
ground |
|
| 4 | each |
garlic cloves
|
|
| 2 | tablespoons |
coriander seeds
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 14 | ounces |
coconut milk
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
turmeric
ground |
|
| 4 | each |
garlic cloves
|
|
| 3E+1 | ml |
coriander seeds
|
|
| 5 | ml |
cumin seeds
|
|
| 404.6 | ml/g |
coconut milk
|
|
| 3.8 | ml |
salt
|
|
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.
