Brazilian Prawn Curry
I love this prawn curry! It’s based on the classic dish “Moqueca” from Bahia State, north of Rio. Use my Chilli and Tomato cooking paste, made with frutescens chillies and coconut milk for a delicious, fragrant sauce. Enjoy!
- Cut the onion and pepper into thin strips.
- Heat 1 tsbp of oil in a saucepan or deep frying pan over a medium heat and fry the onions and peppers for 4-5 minutes until softened.
- Add 400ml water to the pan immediately followed by the Capsicana Brazilian Tomato & Chilli Cooking Paste, stir thoroughly and cook for a further 5 minutes with the lid on.
- Add the fresh king prawns, replace the lid and cook for a further 3-4 minutes until the prawns are cooked through.