Bahia-style Moqueca prawn stew
This bright Brazilian prawn stew is defined by its rich, fragrant coconut base. The stew's character comes not from a hard boil, but from a gentle simmer. This specific technique allows the aromatics, like garlic and red pepper, to infuse the coconut broth without the prawns becoming tough. It is a method central to Bahian cooking, creating a deep, layered flavor that is brightened right at the end with a sharp squeeze of fresh lime juice.
Instructions
step 1 Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic.
Chill for 1 hr. step 2 Heat the coconut oil in a large saucepan.
Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic. step 3 Pour in the tomatoes, coconut milk and a little salt.
Bring to a simmer and let reduce for 10 mins.
Add the prawns, all the marinade and remaining lime juice.
Gently simmer until the prawns turn white, about 3 mins.
Serve with the fresh coriander and rice..
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