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Mozambique Prawn Curry

Serves 4

Mozambique cuisine is greatly influenced by the Portuguese who colonised the country for 500 years, and has at its core a variety of delicious seafood dishes. Mozambique’s friendly people consider their shellfish to be the best in the world. Here’s a taste of one of their favourite local dishes.


Use these products

Prawn Meat 800 g

Ingredients

  • 800 g size 16/20 prawns, head on and deveined
  • 4 tsp (20 ml) olive oil
  • 2 onions, finely chopped
  • 2 tbsp (30 ml) fish masala
  • 1½ tsp (7.5 ml) ground coriander
  • 1½ tsp (7.5 ml) ground cumin
  • ¼ tsp (1.25 ml) turmeric
  • 1½ tbsp (22.5 ml) roasted masala
  • 1½ tsp (7.5 ml) grated ginger
  • 1½ tsp (7.5 ml) crushed garlic
  • ¼ tsp (1.25 ml) crushed chillies
  • 2 tomatoes, finely chopped
  • Zest of 1 lemon
  • 5 curry leaves
  • 1 can coconut cream
  • Salt and ground black pepper to taste
  • Freshly chopped coriander to garnish

Method

  1. Heat the oil in a saucepan and add the onions. Sauté the onions until golden brown. Mix all the spices, ginger and garlic and add to the onions. Stir through for a further 5 minutes until the aromas of the spices are released. Add a little water to deglaze if required.
  2. Add the tomato and curry leaves and simmer for 10 – 15 minutes. Now add the prawns and heat through until the prawns have turned a pink-orange colour.
  3. Lastly, stir through ½ can of the coconut cream and simmer for 5 minutes. Do not bring to the boil as this might cause splitting of the cream.
  4. Garnish with the chopped coriander and serve with basmati rice.

 

Note:   If you prefer a heavy coconut flavour to the curry, you can add all the contents of one tin of coconut cream.

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