By Jane Curran
Everyone loves a good hearty stew from time to time, and this moqueca Brazilian coconut prawn stew is such a treat, as it's just as nice in summer as it would be in winter. It's full of warming flavours like garlic, paprika and chilli, but it's also quite light which makes it perfect to enjoy in the warmer seasons.
You can make this recipe with prawns, or with your favourite white fish - cod or halibut are ideal and will hold together relatively well, which is what you want.
HOW TO MAKE MOQUECA BRAZILIAN COCONUT PRAWN STEW
Heat the oil in a large saucepan over a medium heat. Add the onions and sweat until translucent (5 minutes). Add the garlic and spring onions and cook for 2 minutes. Add the spices and cook for a further couple of minutes, stirring constantly.
Add the coconut milk, bring to the boil then simmer over a low heat for 15 minutes, adding the red peppers for the last 5 minutes of cooking time. Add the lime juice and season to taste.
Turn up the heat, add the tomatoes and prawns, and cook for a couple of minutes until the prawns are pink and the tomatoes warmed through. Stir in the lime zest and coriander. Serve with flatbread or stir in 250g cooked, long-grain rice.
- 1tbsp coconut or olive oil
- 2 onions, sliced
- 3 garlic cloves, finely chopped
- 10 spring onions, sliced
- 2tsp chilli flakes
- 4tsp paprika
- 2 x 400ml cans coconut milk
- 2 red peppers, sliced
- Juice and zest of 3 limes
- 20 baby plum tomatoes, halved
- 500g raw king prawns
- 1 small bunch coriander, chopped
- Flat bread or rice, to serve
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