Curried Prawns And Okra (Caril De Camarão Com Quiabos)
“ Macanese cooking takes the best of brazilian cuisine to create a delicious blend of flavors that reflect the unique heritage of this southern brazilian region. Here, prawns and okra are simmered in a sauce flavored with curry powder, peanuts, tomatoes and onions for a fantastic dish that's bursting with fragrance".
Bon appetit,
Antonio Seabra
Curried Prawns And Okra (Caril De Camarão Com Quiabos)
Rated 5 stars by 1 users
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
90 minutes
Calories
203
Author:
Antonio Seabra
“ Macanese cooking takes the best of brazilian cuisine to create a delicious blend of flavors that reflect the unique heritage of this southern brazilian region. Here, prawns and okra are simmered in a sauce flavored with curry powder, peanuts, tomatoes and onions for a fantastic dish that's bursting with fragrance".
Bon appetit
Antonio Seabra
Ingredients
1 2/3 lb of large prawns, with shells.
8 spring onions, sliced into 2-inch pieces.
1 knob of ginger, 3cm in length, finely chopped.
1 red onion, brunoised.
3 red chilli, small, finely chopped.
2 shallots, finely chopped.
7 1/16 oz of roasted peanuts, chopped.
20 okra, washed, trimmed and halved lengthways.
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2 tsp curry powder.
2 large tomatoes, peeled, seeded and finely diced.
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3 tbsp of butter.
4 tbsp of grapeseed oil.
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Sea salt.
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Cooked rice, to serve.
1/2 bunch of coriander, chopped.
2 red chillies, sliced.
1 handful of roasted peanuts, chopped.
Directions
Begin by preparing the prawns. Keeping the heads on, peel and devein the prawns, reserving the shells. Place the peeled prawns in the fridge for later, then place the reserved shells in a saucepan with a tablespoon of the oil and gently toast until colored. Pour over 1 1/4 pints of water, bring to the boil and cook for 30 minutes to create a stock. Strain the stock through a fine sieve – you will need 1 pint for this recipe.
Heat the remaining grapeseed oil in a large pan and add the spring onions, red onion and shallots. Cook for 4 minutes until the onions are soft and translucent.
Turn down the heat, then add the butter and cook until lightly browned. Add the chilli, ginger and curry powder and cook, stirring constantly, for 3 minutes until fragrant.
Add the peanuts and tomatoes, fry for a few minutes then add the okra. Increase the heat and cook for 3–4 minutes, then add 1 pint of the prawn stock and a pinch of salt. Bring to the boil, reduce to a simmer and cook the sauce, stirring occasionally, until thickened.
Add the prawns to the pan, increase the heat and stir them through the sauce for 2–3 minutes making sure the heads don’t break off the bodies.
To serve, pour the prawns and the sauce onto a serving platter, arranging the okra around the rim.Garnish with the coriander, sliced chilli and peanuts and serve immediately with the cooked rice.
Nutrition
Calories 203, Fat 10 grams, Saturated Fat 6 grams, Cholesterol 33 milligrams, Sodium 506 milligrams, Fiber 4 grams, Sugar 4 grams, Protein 8 grams
