Zanzibar Seafood Recipe

January 13, 2016


 Today I want to share an amazing recipe with you, from my friends Anna and Cesare Giacomelli at the House of Spices in Zanzibar: this is a beautifully restored Spice Trader's house, and they do have 4 guest rooms - but the Restaurant and Tapas Bar, and the coffee shop around the corner, are the icing on the cake! Do give them a try if you are going to Zanzibar:

from the House of Spices, Zanzibar



1 medium onion, chopped
4 cloves garlic, crushed

1 stem ginger, minced

1 tablespoon cumin, ground

½ teaspoon cloves

1 teaspoon cardamom

1 teaspoon cinnamon

2 tablespoon Curry Powder

1 tablespoon Turmeric Powder

2 medium fresh Tomatoes,
   peeled, seeded, chopped

1 tablespoon tomato paste

100ml double cream

2 cups coconut milk

1 cup milk

Curry leaves

Salt and pepper



Put a little of cooking oil in a non-stick saucepan
Add chopped onion and sauté till soft
Add minced ginger and continue to stir
Add garlic and fry for 4-5min

Add the ground Cumin, clove, cardamom, cinnamon and stir to mix well until it smokes slightly.

Add Curry Powder and Turmeric Powder and mix well

Put peeled, seeded and chopped fresh tomato, continue to stir till tomato become soft and all the mixture is binding together.

Add tomato paste, stir well for 3-4 min.

Put the double cream in and mix well to avoid cream curdling.

Add coconut milk and stir well to avoid curdlin.
Simmer for 10-15 min then add the milk and simmer very gently for 20-25 mins, while stirring
   regularly to avoid curdling or too much thickening.

Add Curry leaves and continue to simmer for 5 min

Check the seasoning of salt and pepper



400 g Calamari pieces
16 pcs King Prawns out of shell (leave a tail)
12 pcs Crab claws, break a little bit
400  Fish fillet cubes
Wash the Calamari very well and cut into bite size cubes and put on a clean plate
Trim the shell of the King Prawns, leave a tail and cut the back of the Prawns
  and remove the small intestine and wash well under running water;
  dry well, put the Prawns with the Calamari.
Break the Claws so it is easy to get the meat out; you can leave the claw bones
  but wash well to remove the small bones in it.
Wash and cut the fillet of fish into cubes.
Heat a saucepan on a high heat and melt a little butter;
Add all the Fish and sauté quickly in high heat till the juice from the seafood comes out.
Add salt and pepper and continue to sauté, till the seafood is ready
  but not overcooked.
Add the curry sauce and mix well.
Check the seasoning and and serve hot in a clay pot.  

Preparation = 50 Minutes     Cooking = 45 Minutes



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