Green Plantain and Shrimp Swahili Curry
Curry is a dish that originated in Indian cuisine, but has since spread all around the world. Shrimp curry is especially popular, and after tasting it once it’s not difficult to understand why.
Adding plantain to this recipe adds a uniquely local taste to this dish. Serve with cooked rice.
- 2 large onions
- 2 tablespoons favorite oil
- 5 garlic cloves
- 3 star anise
- 1 1/2 tsp cumin
- 1 1/2 tsp ground fennel seed
- 1 1/2 tsp of chili flakes
- 2 tsp of turmeric
- 2 tsp of salt – to taste
- 400g can chopped tomatoes
- 1 1/2 tsp garam masala
- 1 can coconut milk
- 2 large green plantain, cut into
- 1/2 inch discs
- 400 grams peeled and cleaned shrimp/prawns (season with 1/2 tsp salt)
- 2 Tbsp chopped coriander
- 1/2 tsp of lime zest
- Juice of 2 limes
- Saute the onion in oil over low heat until soft, about 5 minutes.
- Add the garlic, star anise, cumin and fennel and keep stirring until the mixture turns brown but not burnt (about 20 -25 minutes). Then add the salt, chili flakes, turmeric and garam masala and cook for another 3 mins.
- Add the chopped tomatoes and cook on low heat with a lid until it becomes thick and has the fragrance of a curry paste (about 25 mins).
- For smooth curry, blend the paste at this point until smooth, for a rustic curry..
- Add the can of coconut milk and 1/2 cup of water. Stir until blended.
- Now add the sliced discs of plantain, cover and let cook for 10 mins. Now add the peeled and cleaned shrimp and let cook for 5 minutes uncovered.
- Turn off heat, add lime juice, lime zest and fresh coriander and stir.