I've only really tried making Brazilian cuisine once before, but have certainly noticed as trend in Brazilian food for fresh tangy flavours, almost always incorporating lime. This prawn stew is no exception, and leans closely on the Asian flavors that i adore (coconut, chilli, etc).
Ingredients (serves 4)
- 800gm king prawns, peeled and deveined, or white fish fillets
- 5 tomatoes, chopped
- 5 chillies, chopped
- 1 onion, sliced
- 1 red capsicum, sliced
- 1 tbsp chopped ginger
- 2 cloves garlic, chopped
- 1 cup prawn or vegetable stock
- 1 large bunch coriander, chopped
- juice of 2 limes
- Salt and pepper to taste
- 1 cup coconut milk
- Dende oil (optional)
- 1 cup chopped scallions
- 1/2 cup toasted shredded coconut
- 2 tbsp canola oil
MethodIn a large saucepan, heat the canola oil over medium heat
Add the onions, tomatoes, capsicum, garlic, ginger and chillis and saute for 5-10 minutes until softened and much of the liquid has evaporated.
Add the stock, followed by the prawns.
Cook for 3-4 minutes until prawns are cooked and opaque.
Stir through the coriander
Turn out onto a serving dish.
Drizzle over the lime, followed by coconut milk, followed by dende oil
Scatter over the scallions and toasted coconut.
Serve ontop of polenta.