Mozambican Prawn Curry: Caril De Camaro

The mouthwatering Prawn Curry known as Caril de Camaro is a gastronomic wonder in the diverse Mozambican food culture. This dish has a long history that represents the various cultural influences that have defined Mozambique's culinary environment. It is renowned for its flavorful combination of spices and creamy sauce made with coconut.

The introduction of spices and foods that would later become essential to Mozambican cuisine was greatly influenced by the Portuguese invaders, who arrived in Mozambique in the late 15th century. The local cuisine was also profoundly influenced by influences from India and the Arabian Peninsula, which led to the addition of fragrant spices and coconut to dishes like Caril de Camaro.

Because of its rich flavour and deft spice balancing, this prawn curry has become a famous Mozambican speciality. It has established itself as a mainstay in the coastal communities where seafood is abundant, serving as a delectable reminder of Mozambique's earlier interactions with various civilisations.

Preparation Time

45 minutes

Ingredients

For the Curry Paste:

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

1 small onion (chopped)

2 cloves garlic (minced)

1-inch piece of fresh ginger (peeled and minced)

1-2 red chilli peppers (chopped)

Salt and pepper 

For the Curry:

500g (1lb) large prawns (peeled and deveined)

2 tomatoes (chopped)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

2 tablespoons vegetable oil

1 can (400ml) coconut milk

1 small eggplant (diced)

Fresh cilantro or parsley 

Juice of 1 lime or lemon 

Preparation

• Pour the onion, garlic, ginger, chilli peppers, ground coriander, ground cumin, ground turmeric, paprika, ground cinnamon, salt, and pepper into a food processor or mortar and pestle.
• Blend or grind until you have a smooth paste. Heat the vegetable oil in a large, deep skillet or pot over medium heat.
• Add the curry paste and sauté for about 3 minutes until fragrant and the onions are soft.
• Add the tomatoes, red bell pepper, green bell pepper, and eggplant to the skillet. Cook for another 5-7 minutes.
• Pour in the coconut milk and stir well to combine with the vegetables and spices.
• Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavours to meld and the sauce to thicken slightly.
• Add the peeled and deveined prawns to the curry. Cook until the prawns turn pink and are cooked through.
• Taste the curry and adjust the seasoning with salt and pepper if needed. You can also add the juice of one lime or lemon at this stage.
• Garnish the Caril de Camarão with fresh cilantro or parsley.
• Serve hot with cooked rice or with crusty bread to soak up the delicious sauce.