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.
ZANZIBAR CURRY
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
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
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