Zanzibari Prawn Recipes

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ZANZIBARI PRAWN



Zanzibari Prawn image

Serve this sensual creamy dish best with chapattis but goes well with white rice as well. If you you don't have creme fraiche on hand your can use Greek yogurt or coconut milk instead.

Provided by Artandkitchen

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 chili, hot red thinly sliced
4 spring onions
3 tablespoons tomato puree
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
500 g shrimp (large prawns, peeled, frozen or fresh)
1/2 lime, juice only
1 tablespoon fresh coriander, chopped and fresh
3 tablespoons creme fraiche
1 teaspoon garam masala
salt, to taste

Steps:

  • Prepare all the ingredients first!
  • Heat oil in a frying pan. Fry chili and spring onions and for two minutes.
  • Add tomato puree, garlic and ginger; stir and cook for 3-4 minutes.
  • Add prawns and cook for five minutes until they change color and turn pink.
  • Add lime, coriander, 2 tablespoon creme fraiche and garam masala, let it all bubble for 2 minutes.
  • Top with the last tablespoon of creme fraiche, garnish with cilantro leaves and serve and eat immediately.

ZANZIBARI CHUTNEY (PART OF ZANZIBARI PULAO/PILAF)



Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) image

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge.

Provided by The UnModern Woman

Categories     Chutneys

Time 8m

Yield 4 cups, 12 serving(s)

Number Of Ingredients 10

7 small tomatoes, cut into 4 pieces
1 medium onion, cut into 8 pieces
1 medium jalapeno pepper
1 garlic clove
8 tablespoons vinegar
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/8 bunch fresh coriander
1/2 teaspoon salt
1 lemon, juice of

Steps:

  • Blend everything together & make a puree. Your chutney is ready.
  • Enjoy it with Zanzabari Pulao & Fish along with sliced cucumbers, carrots, onions & a cold glass of tang :).

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