Coconut Curry Shrimp Mchuzi Wa Kamba Recipes
COCONUT CURRY SHRIMP (MCHUZI WA KAMBA)
One of many traditional Swahilli-seafood dishes from Zanzibar Island. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. This recipe comes from mormon.org
Provided by BakinBaby
Categories African
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
- Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
- Serve with rice or boiled potatoes.
Nutrition Facts : Calories 715.7, Fat 22.3, SaturatedFat 17.7, Cholesterol 478, Sodium 2192.3, Carbohydrate 73.3, Fiber 2.7, Sugar 63.1, Protein 54.6
COCONUT SHRIMP CURRY WITH MUSHROOMS
This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.
Provided by David Tanis
Categories curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.
- Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
- Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 28 grams, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP IN COCONUT CURRY
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
- Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.
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- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
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- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
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- Place a large, heavy-bottom skillet over medium-high heat, and add in 1 tablespoon of the coconut oil; once very hot, add in the shrimp (working in batches if necessary) and allow it to sear and become charred/golden and cooked through on both sides, about 2-3 minutes. Remove the shrimp from the pan and set aside for a moment.
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