Follow Us

simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Calamari Curry

This Zanzibari curry is a perfect choice for any seafood lover out there. I’ve learnt how to prepare it while cooking at Lukman’s Restaurant, the most famous local eatery in Stone Town. An addition of raw mango turns it into a very unique and exotic dish. I got this recipe from Chef Anwar, the head chef at Luqman’s.

For more info on cooking in Zanzibar, please refer to this post.


Zanzibar Calamari Curry

Serves: 5-6

800-1 kg calamari, cleaned, gutted and diced

100 g eggplant

50 g green bell pepper, diced

50 g onion, minced

200g tomatoes, chopped

1tsp garlic

60 g tomato paste

1 tsp turmeric

250 ml coconut milk

250 ml water

Preparation Method

  1. Place fresh tomatoes, calamari, eggplant, bell pepper, garlic and onion in a pot, add coconut milk and water, and cook on high heat for 20 minutes.
  2. Afterwards, add tomato paste and turmeric, salt and pepper, and cook for another 20 minutes or until the calamari is tender.


Related Posts

Polish pierogi (dumplings) with blueberries

Polish pierogi (dumplings) with blueberries

Blueberries foraging is a family sport in Poland. As a kid, I used to drive with my parents and grandparents to the nearby forest to pick some blueberries. Tiny shrubs carried heaps of little berries that tinted my fingernails for the days after the ‘harvest’. […]

Botwinka: Polish beetroot-leaf-soup

Botwinka: Polish beetroot-leaf-soup

Last Saturday, Mike and I visited Nour al-Barakeh organic products bazaar to get some fresh veggies for the week ahead. It was my introduction to this weekend pop-up market which hosts organic farmers, food and natural cosmetics producers, local artisans and also some local chefs. […]

Leave a Reply

%d bloggers like this: