Brazilian Prawn Stew/ Moqueca

Ingredients

• 250 g prawns

For marination:

• 1/2 tsp pepper powder

• 1 tbsp lime juice

• 1/2 tsp cayenne/ red chilli powder

• Salt to taste

For gravy:

• 2 tbsp plus 1 tsp coconut oil

• 5 garlic cloves minced/ 1 tsp garlic paste

• 1 small onion chopped

• 1/2 of red bell pepper/capsicum cut lengthwise

• 1/2 tsp sugar

• 1/2 tsp cumin powder

• 1 tsp paprika

• 2 tsp cayenne/ red chilli powder

• Salt to taste

• 1 1/2 tomatoes pureed

• 1 cup vegetable stock

• 1/2 cup thick coconut milk

• Cilantro/ coriander leaves

Method: Marinate prawns with the ingredients listed under marination and keep for 1/2 an hour. Shallow fry in coconut oil and keep aside. To make gravy, add more oil to the same pan in which you fried the prawns and put in the chopped onions. Once the onions turn nicely soft and brown, add in the garlic. Sauté for a minute. Add in the red bell pepper, stir well and cook for 2 minutes. Add in the cumin, paprika, red chilli/ cayenne powder and sugar. Sauté for a minute under low flame. Pour in the tomato puree. Cook for 5 minutes till oil separates from it. Pour the vegetable stock to it. Add in the prawns and salt. Cover and cook on low for 10 minutes. Pour in the thick coconut milk and bring it to a boil. Add in chopped coriander leaves. Turn off the heat and drizzle a tsp of coconut oil on top of the curry.

NOTES: Moqueca is a Brazilian recipe based on salt water fish stew in coconut milk, tomatoes, onions, garlic, coriander and oil. You can make this with any firm white fish. If you want more gravy, add 1/2 cup of water while cooking with prawns.

Happy Cooking!

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