Peri Peri Kari Camarão is a traditional Mozambican recipe for curry of prawns with hot chillies. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Peri Peri Kari Camarão.
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Ingredients:
700g large prawns, peeled and de-veined (retain tail)
1 tsp Malawi Curry Powder
1 tbsp lemon juice
3 tbsp unsalted butter (or groundnut oil)
2 tsp chopped garlic
1 small red onion, peeled and finely chopped
2 tsp Peri Peri paste
2 medium-size ripe tomatoes, minced
1 tsp lemon thyme (or ½ tsp thyme + ½, tsp lemon zest)
2 tbsp finely-chopped parsley
2 tsp paprika
120ml chicken broth (or water)
coarse sea salt to taste.
Method:
Toss together the prawns and the curry powder and lemon juice in a bowl then set aside.
Heat 1 tbsp of the butter in a large frying pan over high heat. When hot add the garlic and the prawns, toss until the crustaceans turn pink (about 2 minutes) then transfer to a bowl.
Add the remaining butter to the pan and when melted add the onions. Reduce the heat to medium-high and cook, stirring continually, until the onions soften and begin to brown (about 4 minutes). Stir-in the peri-peri paste, the tomatoes, lemon thyme, parsley, paprika and the broth. Cook for about 3 minutes, or until the tomatoes soften and the sauce thickens.
Return the prawns to the pan and cook until heated through (about 2 minutes). Check the seasoning and add salt to taste. Serve on a bed of rice.
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