🇹🇿 Tanzanian / Swahili · Fish & Seafood
🦐 Tanzanian Prawn Curry
Mchuzi wa Kamba
Tanzanian Mchuzi wa Kamba — large Indian Ocean prawns simmered in a fragrant Zanzibar spice and coconut milk curry. One of the most celebrated seafood dishes on the coast — extraordinary when made with the morning's fresh catch.
Prawn curry is the Swahili coast's luxury everyday seafood dish — the Zanzibar spice combination and gentle coconut milk simmer produce a curry of extraordinary fragrance and richness.
Ingredients
Equipment: Wide pan
- 600g large prawns — peeled and deveined
- 2 onions — finely diced
- 3 tomatoes — diced
- 4 garlic cloves — minced
- 1 tbsp ginger
- 200ml coconut milk
- 3 tbsp oil
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1—2 green chillies
- 2 tsp salt
- ¼ cup fresh coriander
- 1 tbsp lemon juice
Method
- Pat prawns completely dry.
- Cook onions until golden. Add garlic, ginger, chillies, spices.
- Add tomatoes. Cook 6 minutes until thick.
- Add coconut milk. Bring to gentle simmer.
- Add prawns. Cook gently 4—5 minutes until pink.
- Add lemon juice and coriander.
Chef Tips
- Prawns take only 4—5 minutes.
- Loose C = perfect; tight O = overcooked.
- Dry prawns essential.
Common Mistakes to Avoid
- Overcooking.
- Wet prawns.
The Science
See KEN256 for prawn cooking science.
Nutrition (per serving)
Health Benefits
- Very lean protein.
- Selenium and iodine.
- Omega-3.
Cultural Note
Prawn curry is what the Tanzanian coast does best — the Indian Ocean, the Zanzibar spice tradition, and coastal coconut combined into one magnificent dish.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Not recommended.
Serve with: Wali wa Nazi (TZA002), Chapati (TZA004)