Best 5 Zanzibari Prawn Recipes

Zanzibar is a beautiful island located in the Indian Ocean, known for its rich history, diverse culture, and delicious cuisine. One of the most popular dishes in Zanzibar is prawn curry, a flavorful and aromatic dish that combines the freshest prawns with a variety of spices and coconut milk. This dish is a true reflection of Zanzibar's culinary heritage, blending African, Arab, and Indian influences.

**Explore the Zanzibar prawn curry recipes in this article:**

* **Classic Zanzibari Prawn Curry:** This recipe provides a step-by-step guide to making the traditional Zanzibar prawn curry, using a blend of spices like cumin, coriander, turmeric, and chili powder. It includes tips for choosing the right prawns and cooking them perfectly to maintain their succulent texture.

* **Prawn Curry with Coconut Rice:** This recipe combines the prawn curry with fragrant coconut rice, creating a harmonious and satisfying meal. It includes instructions for making both the prawn curry and the coconut rice, ensuring that each component complements the other.

* **Prawn Curry with Ugali:** Ugali, a staple dish in many African countries, is paired with prawn curry in this recipe. It provides a detailed guide to preparing ugali from scratch, using cornmeal and water, and explains how to serve it alongside the prawn curry for a complete and authentic culinary experience.

* **Prawn Curry with Chapatis:** Chapatis, unleavened flatbreads, are a popular accompaniment to many dishes in Zanzibar. This recipe shows you how to make soft and flaky chapatis that perfectly complement the rich flavors of the prawn curry.

* **Prawn Curry with Pilaf:** Pilaf, a type of rice dish, is another excellent pairing for prawn curry. This recipe offers a simplified version of pilaf that is easy to make and provides a flavorful base for the succulent prawns.

These recipes showcase the versatility of Zanzibar prawn curry, allowing you to explore different combinations and flavors. Whether you prefer to serve it with rice, ugali, chapatis, or pilaf, this dish is sure to delight your taste buds and transport you to the vibrant culinary world of Zanzibar.

Let's cook with our recipes!

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

Ingredients

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.

PRAWNS PERI-PERI

Prawns Peri-Peri image

Provided by Lannice Snyman

Categories Garlic Shellfish Sauté Quick & Easy Dinner Lunch Lemon Shrimp Hot Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 3-4 servings

Number Of Ingredients 11

Ingredients

18-24 large prawns (large shrimp)
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
salt, milled black pepper
PERI-PERI SAUCE
50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

Steps:

PERI-PERI SAUCE
Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.
Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)
Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

BARBECUE PRAWN

Barbecue Prawn image

Make and share this Barbecue Prawn recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb king prawns
1 teaspoon finely chopped garlic
1 teaspoon grated gingerroot
3 finely chopped green chili peppers
1 teaspoon turmeric powder
1 teaspoon red chili powder
salt

Steps:

Clean and devein prawns. Add turmeric powder, salt, mix and set aside.
Grind together green chilies, garlic, ginger, and red chili powder. Add the prawns from Step 1, mix thoroughly and set aside for 30 minutes.
3Barbeque in a charcoal fired grill or oven. Preheat the oven to 350 deg. Put prawns in skewers. Keep the skewers on the separator in the oven. Place a tray below the separator. Bake at 350 deg for 10 to 15 minutes. Serve hot.

TRADITIONAL CHAPATIS

Traditional Chapatis image

Traditional chapatis are made every day in India and contain only two ingredients, the flour and the water. This makes them very simple to make and very healthy too.

Provided by PinkCherryBlossom

Categories Breads

Time 20m

Yield 7 serving(s)

Number Of Ingredients 2

Ingredients

450 g whole wheat flour
250 ml water

Steps:

Add the water to the flour a little at a time, kneading as you go until you have a soft, elastic dough.
Sprinkle a little flour onto a flat surface or board.
Divide the dough into 8 and shape each piece into ball.
Flatten the balls slightly then place one on the floured surface and roll out into a flat disc approximately 15cm/6inches in diameter.
Repeat with the other 7.
Heat a shallow frying pan.
Lay a disc onto the hot pan and leave for 20 to 30 seconds until the surface is bubbly.
Flip over and cook the other side for 10 to 15 seconds.
As soon as brown spots appear on the underside it is done.
Repeat with the other breads.
Cooks tip: The longer you knead the chapati dough the softer the breads will be.

Nutrition Facts : Calories 217.7, Fat 1.6, SaturatedFat 0.3, Sodium 2.4, Carbohydrate 46.1, Fiber 6.8, Sugar 0.3, Protein 8.5

ZANZIBAR CURRY

Zanzibar Curry image

This is a delicious creamy curry with a great orange colour. Serve with naan bread to mop up the coconut juices. Originally a vegetarian dish, replace the sausages with cooked meat-free chunks for Linda McCartney's veggie option.

Provided by Suke_UK

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 garlic cloves, crushed
1/2 teaspoon paprika
1/2 teaspoon mixed spice
1 teaspoon garam masala
2 teaspoons curry powder
1 lb sweet potato, chopped
2 onions, sliced
2 carrots, cut into sticks
7 ounces cauliflower florets
1 (400 ml) can coconut milk
11 ounces cooked sausage, cut into chunks
3 tablespoons coriander leaves, roughly chopped
salt & freshly ground black pepper

Steps:

Heat the oil in a wok or large frying pan until hot. Add the garlic and spices and stir-fry for 30 seconds to release the flavours.
Add the sweet potato, onions and carrots and stir-fry for 5 minutes until slightly softened.
Add the cauliflower and the coconut milk. Half fill the empty tin with water and add this to the mixture. Cover and cook over a low heat for 15 minutes.
Remove the lid, add the sausage chunks and cooked uncovered for a further 5 minutes until all the vegetables are tender and the meat heated through.
Stir in the coriander leaves, season with salt and pepper and serve with naan bread.

Nutrition Facts : Calories 674.6, Fat 51, SaturatedFat 27.4, Cholesterol 65.5, Sodium 698.8, Carbohydrate 37.5, Fiber 6.7, Sugar 9.5, Protein 21.1

Tips:

Use fresh prawns: Fresh prawns have a sweeter taste and a firmer texture than frozen prawns. If you're using frozen prawns, thaw them properly before cooking.
Marinate the prawns: Marinating the prawns in a mixture of spices and herbs will help to infuse them with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can get creative and try a more complex marinade.
Cook the prawns properly: Prawns cook quickly, so it's important not to overcook them. Overcooked prawns will become tough and chewy. Cook the prawns until they are just opaque and pink, about 2-3 minutes per side.
Serve the prawns immediately: Prawns are best served immediately after they are cooked. This will help to preserve their flavor and texture.

Conclusion:

Zanzibari prawns are a delicious and versatile dish that can be enjoyed as an appetizer or main course. The prawns are marinated in a flavorful mixture of spices and herbs, then grilled or fried until they are cooked through. The prawns can be served with a variety of sides, such as rice, vegetables, or salad. This dish is sure to please everyone at your table.