Caril de Camarão com Arroz de Coco (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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.