Like so much Brazilian cuisine, this creamy prawn curry takes influences from all over the world – and brings a world of flavour to your table. Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterised by European, Amerindian, African, and most recently Asian influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well.
- 2 thick slices, about 75 gms crusty bread, torn
- 2 x 400 ml tinned coconut milk
- 75 gms unsalted cashew nuts
- 1 large onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- FOR THE SAUCE
- 1 tbsp olive oil
- 2 cloves garlic, 1 crushed, 1 halved
- 900 ml fish stock
- 500 gms raw king prawns
- lime zest and juice
- handful fresh coriander
- rice, to serve
- Put the torn bread in a bowl and pour over half the coconut milk. Leave to soak.
- In a processor, whizz the cashew nuts until finely ground. Remove to a bowl, then put the onion and chilli in the processor and whizz until finely chopped.
- Heat the oil in a pan and add the onion mixture and the crushed garlic. Cook for 5 minutes, until softened, then stir in the cashew nuts and cook for another 2 minutes
- Whizz the bread mixture in the processor until smooth, then stir into the pan with the rest of the coconut milk and fish stock. Bring to the boil, then add the raw prawns and cook for 4–5 minutes, until cooked through. Stir in the zest and juice of the lime. Season and scatter with the coriander. Serve with fluffy rice.