Prawn Stew - Bahia-style Moqueca

By Gibby

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine Recipe from BBC Good Food 2014

Ingredients

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

Preparation

Step 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.

Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

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. Serve with the fresh coriander and rice.