Zanzibari Prawn Recipes
ZANZIBARI PRAWN
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
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)
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
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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