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Recipe-1 › Curries of the world › Caril de camarão

Maputo, Mozambique

Caril de camarão (Prawn curry)

Mozambique’s prawn curry: big prawns in coconut milk and tomato, spiced with piri-piri and curry powder from the Indian Ocean trade.

Caril de camarão
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Caril de camarão. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Caril de camarão

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 600 g Large prawns, peeled (keep the heads for flavour if you like).

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • ¼ tsp Turmeric
  • 1 tsp · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Caril de camarão

  • 400 ml Coconut milk
  • 2 Tomatoes
  • 2–4 Piri-piri (bird’s eye) chillies
  • 1 tbsp Curry powder
  • 4 Garlic
  • ½ Lemon

Leave out

  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Caril de camarão: do thisChop the onions; use piri-piri chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Caril de camarão: do thisFry with garlic until soft.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Caril de camarão: do thisUse the prawns.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Caril de camarão: do thisAdd the tomatoes and cook down.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Caril de camarão: do thisAdd curry powder and a little turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Caril de camarão: do thisAdd coconut milk instead of water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Caril de camarão: do thisSimmer the sauce 10 minutes, add the prawns for 3–4 minutes, and finish with lemon.

Serve: With rice or xima (maize porridge).

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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