Coconut Curry Shrimp (Mchuzi Wa Kamba) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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One of many traditional Swahilli-seafood dishes from Zanzibar Island. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. This recipe comes from Ingredients:
2 -2 1/2 lbs shrimp (peeled) |
salt & freshly ground black pepper |
1 onion (chopped) |
2 red bell peppers (chopped-green pepper can be substituted) |
7 garlic cloves (minced) |
1 cup tomato (seeded & chopped) |
1 1/2 cups coconut milk |
2 -3 teaspoons garam masala (curry powder) |
1 -2 tablespoon tamarind paste (lemon juice can be substituted) |
Directions:
1. Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
2. Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
3. Serve with rice or boiled potatoes.
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