Brazilian Prawn Stew/ Moqueca


Give your prawns a Brazilian twist with this spicy prawn coconut milk stew, Moqueca. Moqueca (pronounced “mo-keh-kah”) is a stew, native to the northern state of Bahia in Brazil. It is made with fish, onions, garlic, tomatoes, cilantro, red peppers and coconut milk.

Most of the places situated in the coastline has their own versions of seafood stews/ gravies/ curries. For example, Swahili fish stew is an east African staple, bouillabaisse is a French fish stew, the Portuguese fish chowder and yeah fish mollie native to my native place Kerala, India.


Now back to our Moqueca, this curry as exotic as it sounds it is very simple to make, with ingredients that you will be probably having in your pantry. The only ingredient that would be a little difficult to get hold of would be palm oil, so i used coconut oil instead.


This fish gravy, is very thick and with very strong amazing flavors. It resembles our Indian curries a lot. Me and my family loved it, im sure you all will like it too. So here goes the recipe. Enjooy!

Ingredients

  • 250 g prawns

For marination:

  • 1/2 tsp pepper powder
  • 1 tbsp lime juice
  • 1/2 tsp cayenne/ red chilli powder
  • Salt to taste

For gravy:

  • 2 tbsp plus 1 tsp coconut oil
  • 5 garlic cloves minced/ 1 tsp garlic paste
  • 1 small onion chopped
  • 1/2 of red bell pepper/capsicum cut lengthwise
  • 1/2 tsp sugar
  • 1/2 tsp cumin powder
  • 1 tsp paprika
  • 2 tsp cayenne/ red chilli powder
  • Salt to taste
  • 1 1/2 tomatoes pureed
  • 1 cup vegetable stock
  • 1/2 cup thick coconut milk
  • Cilantro/ coriander leaves

NOTES:

✔️ You can make this with any firm white fish.

✔️ If you like the flavor of fish stock, go ahead and replace vegetable stock with it.

✔️ If you want more gravy, add 1/2 cup of water while cooking with prawns.

 

Method:

  1.   Marinate prawns with the ingredients listed under marination and keep for 1/2 an hour.
  2. Shallow fry in coconut oil and keep aside.
  3. To make gravy, add more oil to the same pan in which you fried the prawns and put in the chopped onions.
  4. Once the onions turn nicely soft and brown, add in the garlic. Sauté for a minute.
  5. Add in the red bell pepper, stir well and cook for 2 minutes.
  6. Put in the cumin, paprika, red chilli/ cayenne powder and sugar. Sauté for a minute under low flame.
  7.   Pour in the tomato puree. Cook for 5 minutes till oil separates from it.
  8. Pour the vegetable stock to it.
  9. Add in the prawns and salt. Cover and cook on low for 10 minutes.
  10. Pour in the thick coconut milk and bring it to a boil.
  11. Add in chopped coriander leaves. Turn off the heat and drizzle a tsp of coconut oil on top of the curry.

 

Brazilian Prawn Stew/ Moqueca
Serves 4
Moqueca is a stew, native to the northern state of Bahia in Brazil. It is made with fish, onions, garlic, tomatoes, cilantro, red peppers and coconut milk.
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INGREDIENTS
  1. 250 g prawns
For marination
  1. 1/2 tsp pepper powder
  2. 1 tbsp lime juice
  3. 1/2 tsp cayenne/ red chilli powder
  4. Salt to taste
For gravy
  1. 2 tbsp plus 1 tsp coconut oil
  2. 5 garlic cloves minced/ 1 tsp garlic paste
  3. 1 small onion chopped
  4. 1/2 of red bell pepper/capsicum cut lengthwise
  5. 1/2 tsp sugar
  6. 1/2 tsp cumin powder
  7. 1 tsp paprika
  8. 2 tsp cayenne/ red chilli powder
  9. Salt to taste
  10. 1 1/2 tomatoes pureed
  11. 1 cup vegetable stock
  12. 1/2 cup thick coconut milk
  13. Cilantro/ coriander leaves
DIRECTIONS
  1. Marinate prawns with the ingredients listed under marination and keep for 1/2 an hour.
  2. Shallow fry in coconut oil and keep aside.
  3. To make gravy, add more oil to the same pan in which you fried the prawns and put in the chopped onions.
  4. Once the onions turn nicely soft and brown, add in the garlic. Sauté for a minute.
  5. Add in the red bell pepper, stir well and cook for 2 minutes.
  6. Put in the cumin, paprika, red chilli/ cayenne powder and sugar. Sauté for a minute under low flame.
  7. Pour in the tomato puree. Cook for 5 minutes till oil separates from it.
  8. Pour the vegetable stock to it.
  9. Add in the prawns and salt. Cover and cook on low for 10 minutes.
  10. Pour in the thick coconut milk and bring it to a boil.
  11. Add in chopped coriander leaves. Turn off the heat and drizzle a tsp of coconut oil on top of the curry.
NOTES
  1. * You can make this with any firm white fish.
  2. * If you like the flavor of fish stock, go ahead and replace vegetable stock with it.
  3. * If you want more gravy, add 1/2 cup of water while cooking with prawns.
Savory&SweetFood https://savoryandsweetfood.com/

4 thoughts on “Brazilian Prawn Stew/ Moqueca

  1. I am not a prawn person, thanks to allergy… but this curry is making me weak on my knees! Definitely got to try with some other fish, InShaAllah… Can’t get enough of your amazing photography, MaShaAllah… Keep up the good work! 🙂

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