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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This easy recipe offers a coconut sauce with a real kick and makes a perfect partner for seafood and fish. To make lobster or shrimp Swahili simply prepare the seafood, marinate for 20 minutes in a little lime juice and add to the sauce. Cook for 2-3 minutes and serve with coconut rice. Ingredients:
2 tablespoons olive oil |
1 stalk lemongrass |
1 1/2 inches fresh gingerroot, finely chopped |
2 garlic cloves, finely chopped |
2 shallots, finely chopped |
2 red chilies, finely chopped |
1 bunch fresh cilantro, finely chopped |
1 teaspoon garam masala |
1 teaspoon turmeric |
2 egg tomatoes, seeded and finely chopped |
1 2/3 cups coconut milk |
Directions:
1. Pour the olive oil into a large frying pan over a gentle heat and add all the ingredients, except for the coconut milk. Cook for 4-5 minutes until softened and then stir in the coconut milk.
2. Simmer the mixture for 3-4 minutes until the sauce has thickened. Season to taste with salt and freshly ground black pepper.
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