Craving a flavorful and exotic curry? Look no further! Today, we’re diving into the vibrant cuisine of Mozambique with a delicious Coconut Prawn Curry. This recipe brings together aromatic spices, creamy coconut, and succulent prawns for a dish that’s both comforting and exciting. Get ready to transport your taste buds!
Mozambican cuisine is a fascinating blend of Indigenous African, Portuguese, Indian, and Arabic influences. This fusion is particularly evident in its curries – offering complex flavors unlike those found in other parts of Africa. The use of coconut milk is prominent, a legacy of Portuguese trade with India and the East African coast. Prawns (or Shrimp) are a staple due to Mozambique’s extensive coastline, making a coconut prawn curry a truly representative dish.
Ingredients
- Prawns: 20
- Onion: 1 medium
- Tomato: 1 medium
- Salt: To taste
- Coriander: To taste (fresh, chopped is best)
- Turmeric powder: A pinch
- Coconut powder: 3 tbsp (can substitute with fresh grated coconut)
- Boiled water: 1 mug (approx. 240ml)
- Chillies: 2 (adjust to your spice preference – remove seeds for milder heat)
Instructions
- Prepare the Prawns: Ensuring your prawns are properly cleaned is crucial. For a helpful guide, check out this video: https://youtu.be/E-e-eu6qmPQ.
- Sauté the Aromatics: Finely chop the onion and chilli. Chop the tomato. In a medium pot or deep frying pan, sauté the onion in a little oil (coconut oil works beautifully!) until softened and translucent. Add the chili and cook for another minute until fragrant.
- Build the Curry Base: Add the chopped tomato and turmeric powder to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomato breaks down and becomes a sauce.
- Add Coconut and Water: Stir in the coconut powder and boiled water. Bring the mixture to a simmer, stirring constantly to prevent sticking.
- Cook the Prawns: Add the prawns to the curry sauce. Cook for approximately 3-5 minutes, or until the prawns turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Season and Finish: Season with salt to taste. Stir in the chopped coriander just before serving.
Serving Suggestions: Serve this Coconut Prawn Curry with rice (basmati or jasmine are excellent choices) or alongside matapa, a traditional Mozambican dish made with cassava leaves and peanut sauce. For a leafy accompaniment, you might enjoy a spicy coconut spinach, like this one: https://youtu.be/FqUyrH2UG-M.
Pro Tip: The quality of your prawns will significantly impact the final flavor. Fresh, high-quality prawns are always best, but frozen prawns are a perfectly acceptable alternative, just ensure they are fully thawed before cooking.
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