Caril de Camarão (Mozambican Prawn Curry)
A golden, coconut-milk prawn curry from Mozambique's Indian Ocean coast, built on onion, garlic, ginger, and curry powder simmered until fragrant, then finished with fresh prawns and coconut cream. The dish reflects five centuries of Portuguese colonial presence on the Mozambican coast layered onto older Indian Ocean trade routes: curry spicing and the word "caril" arrived via Goa and other Portuguese Indian Ocean ports, while the coconut and prawns are purely local to Mozambique's own coastline. Traditionally served over white rice, often with a spoonful of mango achar (pickle) on the side.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb (450g) large prawns, peeled and deveined
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 tbsp curry powder
- 1 tomato, chopped
- 1 cup (240ml) coconut milk
- 1/2 cup (120ml) coconut cream
- 1 fresh chili, sliced (optional, to taste)
- Fresh coriander, chopped
- Salt, to taste
- Cooked white rice, to serve
Steps
- Heat the oil in a saucepan over medium heat. Add the onion and sauté until soft and golden, about 6-8 minutes.
- Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
- Add the curry powder and stir for 30 seconds to toast the spices, then add the chopped tomato and cook until it softens into the onions, about 5 minutes.
- Pour in the coconut milk and simmer gently for 5-10 minutes to let the sauce thicken slightly.
- Add the prawns and sliced chili if using. Simmer for 4-6 minutes, just until the prawns turn pink and opaque - do not overcook.
- Stir in the coconut cream and season with salt. Simmer for 2 more minutes.
- Scatter with fresh coriander and serve hot over white rice, with mango achar alongside if available.