Entree: Mozambique – National Cuisine – Caril de Camarão (Shrimp Curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 lb (450 g) large shrimp, peeled and deveined (about 20–24), tails optional
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced (about 1 tbsp (15 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 tsp (5–10 ml) piri-piri paste or 1 small fresh piri-piri chile, minced (adjust to heat preference)
- 2 tsp (4 g) curry powder (preferably mild)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light fish/chicken stock
- 1 tbsp (15 ml) lime juice, plus wedges for serving
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 lb (450 g) large shrimp, peeled and deveined (about 20–24), tails optional
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 tsp (5–10 ml) piri-piri paste or 1 small fresh piri-piri chile, minced (adjust to heat preference)
- 2 tsp (4 g) curry powder (preferably mild)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light fish/chicken stock
- 1 tbsp (15 ml) lime juice, plus wedges for serving
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste

Instructions

1. Heat the oil in a wide skillet or casserole over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
2. Stir in the garlic, ginger, and piri-piri; cook 1–2 minutes until fragrant. Add curry powder, turmeric, and ground coriander and toast briefly to bloom the spices, about 30 seconds.
3. Mix in the tomato paste and cook 1–2 minutes, then add the coconut milk and water (or stock), stirring to combine. Bring to a gentle simmer.
4. Simmer the sauce for 5–7 minutes to thicken slightly and allow flavors to meld. Taste and adjust seasoning with salt, pepper, and optional sugar.
5. Add the peeled shrimp to the simmering sauce and cook for 3–5 minutes, until shrimp are opaque and just cooked through.
6. Remove from heat, stir in lime juice and chopped cilantro, and adjust seasoning if needed.
7. Serve immediately, garnished with extra cilantro and lime wedges.