Best 4 Zanzibari Prawn Recipes
Zanzibar prawn is a well-known dish prepared with coconut and tangy flavors. The coastal regions of Tanzania are well-known for their delectable seafood, and their prawn dish is exemplary. This dish, sometimes referred to as "Prawns Pil-Pil," is a lip-smacking delicacy that blends the flavors of coconut, tomatoes, and various spices. Whether you're a seasoned cook or just starting out, this article will guide you in creating an authentic Zanzibari prawn dish that will transport your taste buds to the vibrant shores of Zanzibar.
Here are our top 4 tried and tested recipes!
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
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 :).
PRAWN SAGANAKI
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
Provided by Angie
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
- Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g
Zanzibari Prawn Curry: A Seafood Delight from the Island Spice Paradise
This flavorful dish combines succulent, plump, and juicy jumbo or king-size U.S.A. gulf red shrimp with coconut milk and aromatic spices. The spicy-hot coconut curry forms the perfect balance to the sweetness of the shrimp while the sweet onions, ginger, and tangy tomatoes add a contrasting depth of flavors. When creating this Zanzibari Prawn Curry, you can't miss these culinary tips:- For a creamy coconut milk, be sure to use fresh coconut. Grate it and squeeze it through cheesecloths to get the best, most flavorful coconut milk for the curry.
- If you are using canned coconut milk, make sure to use the unsweetened and BPA-free kind.
- If you are unable to find fresh tomatoes, use canned, peeled, and diced tomatoes, but be sure to reduce the water content in the can before adding to the pot.
- Adjust the heat level of the curry by customizing the amount of chili or cayenne added.
- Serve the curry with rice, fresh herbs, and additional coconut milk for a creamy, sumptuous experience.
Conclusion: A Culinary Masterclass of Zanzibari Cuisine
Indulge in the flavors of Zanzibar with this delectable Prawn Curry. Patience and careful cooking result in a perfectly flavorful Zanzibari Prawn Curry, ready to ignite your taste buds and transport you to the vibrant shores of this idyllic island. The coconut milk in the curry, made from freshly squeezed milk, adds a velvety texture and a depth of coconutty, creamy richness. The balance of flavors is exquisite, with the fiery chili heat mingling perfectly with the aromatic spices, tangy tomatoes, and sweet notes from the caramelised onions. Garnish this curry with fresh cilantro and serve it with your favorite accompaniments, such as basmatti rice, chutney, yogurt, poppadums, or naan. This complete culinary masterpiece is a testament to the rich culinary mastery of Zanzibar, waiting to be savored and enjoyed, one succulent morsel at a time.
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