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Moqueca de peixe e camarão

Moqueca de peixe e camarão

Moqueca de peixe e camarão

PT40M

Why not try?

1
To begin, heat the oil in a large, heavy-based saucepan and add the sliced onions and cumin seeds. Cook for 2–3 minutes, being careful not to colour the onions
  • 40ml of sunflower oil
  • 220g of onion, sliced to 1/2 cm thickness
  • 2g of cumin seeds
2
Add the sliced red peppers and cook for a further 2–3 minutes, then stir in the chopped chillies, garlic, ginger and desiccated coconut and cook for a further 2 minutes
  • 120g of red pepper, deseeded and sliced ½ cm thickness
  • 8g of red chilli, deseeded and finely chopped
  • 8g of green chillies, deseeded and finely chopped
  • 5g of garlic, finely chopped
  • 20g of ginger, finely chopped (no need to peel)
3
Pour in the milk, cream, lime juice, lime zest, salt and sugar and bring to the boil. Once boiling, lower the heat and simmer for about 15–20 minutes
  • 50g of desiccated coconut
  • 400ml of coconut milk
  • 280ml of double cream
  • 6g of salt
  • 45ml of lime juice
  • 14g of caster sugar
  • 1 pinch of lime zest
4
In a small bowl, slake the cornflour with 30ml of hot water then add to the stew, stirring continuously. The sauce should noticeably thicken
  • 20g of cornflour
  • 30ml of water, hot
5
Add the prawns and diced monkfish and simmer gently in the sauce for 2–3 minutes. Sprinkle over the coriander and serve immediately
  • 800g of monkfish
  • 320g of tiger prawns, deveined
  • 13g of coriander, finely chopped

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Moqueca de peixe e camarão

 
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