Zanzibar Chicken Curry

500 g chicken thigh fillets, chopped into cubes
2 large garlic cloves, crushed
5 cm piece of ginger, finely chopped
2 tbsp vegetable or safflower oil
1 tbsp Spice Fusion Zanzibar Curry Blend
¼ tsp Spice Fusion Allspice (optional)
1 cup crushed tomatoes
1 cup water
½ cup chopped red capsicum (optional)
Salt and black pepper to taste
Chopped parsley to garnish

1. Sprinkle Zanzibar Curry Blend, a pinch of salt and freshly-ground pepper over chicken pieces and stir until well coated.
2. Heat oil in saucepan and saute onion, garlic and ginger until onion is golden brown.
3. Add chicken and allspice, if using, and stir well.
4. Cook until chicken has changed colour.
5. Add tomatoes and water; bring to a boil and then turn the heat down and simmer for about 30 minutes.
6. Add capsicum pieces and continue cooking for another 5 minutes,
7. Serve with rice and garnish with parsley.
   
   

Zanzibar Prawns

1 tbsp canola or vegetable oil
1 onion, finely chopped
4 large garlic cloves, crushed
500 g green prawns with tails on
1 tbsp Spice Fusion Zanzibar Curry Blend
1 tsp chilli powder or 2 fresh chillies, finely chopped
1 carrot, cut into thin batons
1 zucchini, cut into thin batons
1 cup canned tomato pieces (or fresh)
good slurp of white wine or water
spring onions, finely sliced to garnish

1. Heat oil in saucepan and saute onion until translucent.
2. Add garlic and cook for a minute or so longer.
   
3. Add remaining ingredients and simmer until prawns and vegetables are cooked and sauce has thickened.
4. Garnish with spring onions.
   
   

Beef Kofta with Fruity Relish



450 g can crushed pineapple in heavy syrup
500 g lean minced beef
½ cup stale breadcrumbs
1 egg, lightly beaten
1 tsp turmeric
1 tbsp Spice Fusion Zanzibar Curry Blend

Fruity Relish:
¼ cup shredded coconut
1 banana, chopped
425 g peach halves in syrup (drained and chopped)
2 tbsp lime juice
1 tbsp chopped fresh mint

1. Place 2 tablespoons drained pineapple in large bowl.
2. Reserve remaining syrup and pineapple.
3. Add mince, coconut, breadcrumbs, egg and spices to bowl; mix well.
4. Shape level tablespoons of mixture into sausages about 4 cm long.
   
5. Thread onto 12 skewers, grill or barbecue until cooked through.
6. Serve with fruity relish.
7. Relish: Combine reserved pineapple and syrup with remaining ingredients in bowl; mix well, cover, refrigerate several hours or overnight.
   
   

Zanzibar Fish Soup

2 tbsp peanut oil
2 celery stalks, sliced
2 leeks (white and pale green parts only), thinly sliced
1 large onion, diced
2-3 tsp Spice Fusion Zanzibar Curry Blend
2 green chillies, diced
1 can chopped tomatoes
6 cups fish or vegetable stock
1½ cups coconut milk
500 g thick firm white fish fillets, cut into cubes
juice of 1-2 limes or lemons
1 cup fresh coriander, chopped

1. Heat oil in large saucepan, add celery, leeks and onion and saute until tender.
2. Add Zanzibar Curry Blend, chillies and garlic and cook for 1-2 minutes.
3. Add tomatoes and stock and bring to a boil.
4. Cover and simmer for 10 minutes.
5. Add coconut milk and fish and simmer for an additional 8-10 minutes or until fish is cooked. Add lime or lemon juice.
6. Season with salt and pepper to taste and garnish with sprigs or coriander.