Moqueca de camarão Brazilian and prawn curry

To celebrate the Olympic Games in Rio De Janeiro, our Chef has recommended a delicious recipe.

Ingredients

• 450g large, raw, peeled prawns
• 75ml lime juice
• 3 garlic cloves, finely chopped
• 3 tbsp coconut oil
• 4 spring onions
• 1 onion
• 1 red pepper
• 1 tsp chilli flakes
• 2 tsp paprika
• 3 plum tomatoes, deseeded and chopped
• 400ml coconut milk
• 2 tbsp chopped coriander
• steamed rice, to serve

Method

1. Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
2. Chop the spring onion and cut the white onion in half. Thinly slice the red pepper.
3. Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chili flakes, paprika and remaining garlic.
4. Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins.
5. Serve with the fresh coriander and rice.