Swahili Sauce Recipes

Steps:

• Pour the olive oil into a large frying pan over a gentle heat and add all the ingredients, except for the coconut milk. Cook for 4-5 minutes until softened and then stir in the coconut milk.
• Simmer the mixture for 3-4 minutes until the sauce has thickened. Season to taste with salt and freshly ground black pepper.

Steps:

• Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
• Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
• Toss the prawns with the remaining lime juice and set aside to marinate briefly.
• Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
• Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
• Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
• Serve the prawns with the coriander rice, garnished with the coriander leaves.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
• Place fish fillets into the prepared pan.
• Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.