Tuesday, 27 April 2010

Robin's Zanzibari Prawn Recipe

Something to do while considering how to present your East African digital photo book. OK, OK, sure, you can get this recipe off the Internet - but I thought I'd add my own take on this timeless East African recipe anyway.
Here's what you'll need for the prawn dish:
- Olive oil for frying.
- A single onion, chopped small.
- A lot of garlic - I used one whole garlic - that's one of those clove-less types, but three or four regular cloves would suffice. Mash it through a press.
- Fresh ginger, again, finely chopped, preferably pushed through a garlic press.
- Juice of several limes (two to three depending their size and on how many prawns are used).
- A large bunch of fresh coriander, again, chopped very finely.
- Small dollop of Patak's curry paste (Madras or Vindaloo).
- Teaspoon of turmeric.
- Half a cup of (light) coconut cream.
- Two or three tomatoes, again, finely chopped.
- Two hot red chillies, more if you like it hot.
- Green prawns. Enough for each person (say five prawns pp?), depending on their size and cost. (Ironically the prawns for this dish cost more than three orders of Swahili prawns in Zanzibar...).
The Coconut Rice Bit
- One cup of rice + one cup of water + half a cup of coconut cream (light). I use a rice cooker so you just add the ingredients and let it run.
- More coriander - you can add a bunch of very finely chopped leaf into the mix half way through the absorption process to add extra flavour...
The Recipe Bit
- Fry the onion, garlic and ginger till soft.
Add the tamarind, coconut cream, turmeric, curry paste, tomatoes and any other bits I might have missed. Simmer for several minutes.
- Add the prawns and stir in the lime juice and coriander. Simmer till the prawns are cooked.
Add water if the sauce gets too thick.
Add more chili to taste. 

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