Caril de Camarão com Arroz de Coco

Name: Caril de Camarão com Arroz de Coco
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 4
Cuisine: Mozambique
Ingredients: 500 g Large shrimp (peeled and deveined); 1 medium Onion (finely chopped); 4 cloves Garlic cloves (minced); 1 tbsp Ginger (grated); 2 small Red chili peppers (finely chopped (adjust to taste)); 1 tsp Coriander powder; 1 tsp Cumin powder; 0.5 tsp Turmeric powder; 0.5 tsp Paprika; 0.25 tsp Cinnamon powder; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground); 2 tbsp Olive oil; 2 medium Tomatoes (chopped); 0.5 medium Red bell pepper (chopped); 0.5 medium Green bell pepper (chopped); 400 ml Coconut milk (full-fat); 1 tbsp Lemon juice; 0.25 cup Fresh cilantro (chopped, for garnish); 1.5 cups Basmati rice; 2.5 cups Water (for rice); 100 ml Coconut milk (for rice); 0.5 tsp Salt (for rice)

Shrimp Curry with Coconut Rice

A fragrant and flavorful shrimp curry made with coconut milk, aromatic spices, and served with fluffy coconut rice. This dish showcases the blend of African and Portuguese influences in Mozambican cuisine.

準備時間20 minutes

調理時間30 minutes

合計時間50 minutes

分量4

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Prepare the spice paste: In a food processor or blender, combine onion, garlic, ginger, red chilies, coriander powder, cumin powder, turmeric powder, paprika, cinnamon powder, salt, and black pepper. Add a tablespoon of water if needed to form a smooth paste.
2
Heat olive oil in a large skillet or pot over medium heat. Add the spice paste and cook for 3-5 minutes until fragrant, stirring constantly.
3
Add the chopped tomatoes, red bell pepper, and green bell pepper to the skillet. Cook for another 5 minutes until the vegetables begin to soften.
4
Pour in the coconut milk and bring the curry to a simmer. Reduce heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.
5
Add the shrimp to the curry. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook.
6
Stir in the lemon juice. Taste and adjust seasoning if necessary.
7
While the curry simmers, prepare the coconut rice. Rinse the basmati rice thoroughly. In a medium saucepan, combine the rinsed rice, 2.5 cups of water, 100ml coconut milk, and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
8
Serve the shrimp curry over the coconut rice. Garnish with fresh cilantro.

調理履歴を記録する

💡 プロのコツ

✓For a spicier curry, add more red chilies or a pinch of cayenne pepper.
✓If pumpkin leaves (matapa leaves) are available, they can be added to the curry for an authentic touch.
✓Ensure the shrimp are cooked through but not overcooked to maintain tenderness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other seafood like clams or mussels along with the shrimp.
For a vegetarian version, use firm tofu or mixed vegetables like cauliflower and sweet potatoes instead of shrimp.