This is a very old, unbastardised recipe. Some might call it Brazil’s version of a curry, similar to a Thai coconut milk-based curry, but it is so much more delicate and subtle in flavour. I would say it’s more like a fish stew. This simple recipe requires few ingredients and lacks anything similar to a curry paste, so do make sure all your ingredients are very fresh. A lager goes great with this one.
Ingredients
- 14 oz (400 g) firm, fresh white fish fillets cut into large chunks
- 12 large raw prawns (shrimp)peeled an deveined tails intact
- 2 fl oz/¼ cup (60 ml) lime juice
- 2 fl oz/¼ cup (60 ml) olive oil
- 1 onion cut into thin wedges
- 6 garlic cloves finely chopped
- 1 large red chilli thinly sliced
- 1 small green capsicum (pepper) thinly sliced
- 14 fl oz (400 ml) coconut milk
- 2 ripe tomatoes chopped
- handful coriander (cilantro) finely chopped
- small handful Thai basil leaves
- steamed white rice to serve
How to Make It
- Put the fish, prawns and lime juice in a bowl with some sea salt and freshly ground black pepper. Use your hands to toss the seafood to coat with the juice.
- Heat the oil in a frying pan over high heat. Add the onion and stir-fry for 4–5 minutes, or until softened and just starting to turn golden.
- Add the garlic, chilli and capsicum and stir-fry for 3–4 minutes, or until the onion and capsicum are tender.
- Stir in the coconut milk and tomatoes and bring to the boil for 8–10 minutes, or until the sauce has thickened and turned from pale to a pinkish-red colour.
- Tip the seafood mixture into the sauce and gently stir so all the fish and prawns are immersed in the sauce. Reduce the heat to a low simmer, then cover and cook for 5–6 minutes, or until the fish is tender; the fish will take slightly longer to cook through than the prawns.
- Stir in the coriander and basil. Season to taste and serve with steamed rice.
