Brazilian-inspired seafood casserole

Bahia-style Moqueca prawn stew

This Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice will transport you to Rio.

INGREDIENTS

  • 450g large, raw, peeled prawn
  • 75ml lime juice
  • 3 garlic clove, finely chopped
  • 3 tbsp coconut oil
  • 4 spring onion, chopped
  • 1 onion, sliced into half moons
  • 1 red pepper, thinly sliced
  • 1 tsp chilli flakes
  • 2 tsp paprika
  • 3 plum tomato, deseeded and chopped
  • 400ml coconut milk
  • 2 tbsp chopped coriander
  • steamed rice, to serve

Method

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.