Mozambique Prawn Curry
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.
Prawn Meat 800 g
- 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
- 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.
- 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.
- 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.
- 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.