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
800-1 kg calamari, cleaned, gutted and diced
100 g eggplant
50 g green bell pepper, diced
50 g onion, minced
200g tomatoes, chopped
60 g tomato paste
1 tsp turmeric
250 ml coconut milk
250 ml water
- 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.
- Afterwards, add tomato paste and turmeric, salt and pepper, and cook for another 20 minutes or until the calamari is tender.