Kamba (Prawns/shrimp) is loved in the coastal region. Shrimps taste better if cooked for just a few minutes on high heat. In the past I preferred fried shrimp only, but shrimp cooked with coconut milk is something that I would advise everyone to try. Believe me; you may never want fried shrimp ever again if you try this recipe. This recipe is exotic.
- 1 lb Prawns / shrimps (Jumbo)
- ½ cup Onions
- 1 tsp Garlic
- 1 tsp Ginger
- ½ tsp Black pepper
- ½ tsp Turmeric
- 1 tsp Tomato paste (optional)
- 1 cup Tomatoes
- 1 tbsp Cilantro
- ½ – 1 cup Sweet peppers (red, yellow, green)
- ¼ – 1 cup coconut cream (tui Zito)
- ½ tsp Salt
- 2 tbsp Vegetable/canola oil
- Marinate the shrimps with salt and black pepper if you want (not a must), and then put in a fridge for 1 hour.
- Heat oil in a pan, add onions and fry at medium heat until translucent or light brown. Add garlic and ginger, continue to cook until garlic turns brown
- Add black pepper and turmeric/ saffron, stir for half a minute; then add tomatoes paste stir for one minute
- Add Sweet peppers and cook for a bout a minute, then add tomatoes. Increase the heat to medium high and cook the tomatoes until dissolved.
- Then add coconut milk. Stir until coconut cream boils. Add prawns, salt and cilantro, cover the pot and allow to cook for 5 minute and the prawns will be ready to eat. If the sauce is not enough when it is cooked, add more coconut milk or water.
- Serve hot