Camarão à Moçambicana com Leite de Coco
Succulent prawns cooked in a rich and aromatic coconut milk sauce, infused with tomatoes, onions, garlic, and a hint of chili. This dish offers a delightful balance of sweet, savory, and spicy flavors, showcasing the coastal influences on Mozambican cuisine.
🧂 Ingredients
- 500 g Large prawns(peeled and deveined)
- 400 ml Coconut milk(full fat)
- 2 medium Tomatoes(diced)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 small Red chili(finely chopped, seeds removed for less heat)
- 0.5 tsp Coriander(ground)
- 0.25 tsp Turmeric
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.25 cup Fresh coriander leaves(chopped, for garnish)
- Lime wedges(for serving)
👨🍳 Instructions
- 1
Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic, grated ginger, and chopped red chili to the skillet. Cook for another minute until fragrant.
- 3
Stir in the diced tomatoes, ground coriander, and turmeric. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.
- 4
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt.
- 5
Add the peeled and deveined prawns to the simmering sauce. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook.
- 6
Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves and serve hot with lime wedges.
💡 Pro Tips
- ✓For a spicier dish, leave the seeds in the chili or add more.
- ✓Ensure you use full-fat coconut milk for a richer sauce.
- ✓This dish pairs wonderfully with steamed rice or a side of xima.
🔄 Variations
- Add a handful of spinach or chopped bell peppers along with the tomatoes for extra vegetables.
- Substitute fish or chicken for prawns.