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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  chili, hot red thinly sliced
• 4  spring onions
• 3  tablespoons tomato puree
• 1  teaspoon garlic, crushed
• 1  teaspoon ginger, grated
• 500  g shrimp (large prawns, peeled, frozen or fresh)
• 1⁄2 lime, juice only
• 1  tablespoon fresh coriander, chopped and fresh
• 3  tablespoons creme fraiche
• 1  teaspoon garam masala
•  salt, to taste

Directions

1. Prepare all the ingredients first!
2. Heat oil in a frying pan. Fry chili and spring onions and for two minutes.
3. Add tomato puree, garlic and ginger; stir and cook for 3-4 minutes.
4. Add prawns and cook for five minutes until they change color and turn pink.
5. Add lime, coriander, 2 tablespoon creme fraiche and garam masala, let it all bubble for 2 minutes.
6. Top with the last tablespoon of creme fraiche, garnish with cilantro leaves and serve and eat immediately.