1.5kg shelled king prawns
450ml coconut milk
1 large onion, chopped
3 ripe tomatoes, chopped
2 green bell peppers, de-seeded and chopped
10 garlic cloves, minced
2 tsp Garam Masala
tamarind paste, to taste
salt to taste
1. Place the prawns in a saucepan cover with the coconut milk and add the tamarind paste to taste then set aside.
2. Stir together the onion, tomatoes, green pepper, garlic and spices and add to the fish and coconut milk. Place on low heat and simmer slowly until the prawns are fully cooked and the sauce has thickened. Serve immediately with chapati or rice.
Read more: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-mchuzi-wa-kamba