Caril de Camarão — Print Recipe

Plump prawns simmered in a fragrant curry of coconut milk, tomatoes, and piri-piri, reflecting Mozambique's Indian Ocean heritage.

Ingredients

1 Heat oil in a large saucepan, sauté onion and garlic until golden, about five minutes over medium heat.
2 Add curry powder and piri-piri, cook for one minute until fragrant, stirring constantly to avoid burning.
3 Add diced tomatoes and cook for five minutes until they break down into a thick sauce base.
4 Pour in coconut milk, stir well, and bring to a gentle simmer for ten minutes to meld flavors.
5 Add prawns and cook for four to five minutes until pink and curled, being careful not to overcook them.
6 Finish with lime juice, season with salt, garnish with cilantro, and serve over steamed rice.

Did You Know?

Mozambique's coastline stretches over 2,500 km, making seafood curries a cornerstone of the national cuisine.