Zanzibari Prawn
Dive into the vibrant flavors of East Africa with this Zanzibari Prawn recipe, a coastal-inspired dish that combines the richness of coconut milk with a medley of fragrant spices. Succulent prawns are gently simmered in a luscious sauce infused with turmeric, cumin, and coriander, enhanced by the freshness of tomatoes, ginger, and garlic. A splash of lime juice and a garnish of fresh cilantro bring a bright, zesty finish to this aromatic curry. Perfectly paired with steamed rice or flatbread, this quick and easy recipe, requiring only 45 minutes from start to finish, is ideal for a flavorful weeknight dinner or a special occasion meal. Experience the exotic charm of Zanzibari cuisine right in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Fresh prawns (peeled and deveined)
- 400 ml Coconut milk
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Chili powder (adjust to taste)
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro (chopped)
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 100 ml Water
Instructions
Clean and prepare the prawns by peeling, deveining, and rinsing them under cold water. Pat dry and set aside.
In a large pan or skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the turmeric powder, ground cumin, ground coriander, and chili powder to the pan. Stir constantly for 30 seconds to toast the spices.
Mix in the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick paste.
Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle simmer.
Add the prawns to the pan and cook for 5-7 minutes, stirring occasionally, until the prawns are pink and cooked through.
Season the curry with lime juice and salt to taste.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, flatbread, or your choice of side dish.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 40.0 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
