Few things beat Mozambique’s prawn curry


Serves 4

800 g frozen prawn meat (defrost overnight in fridge)

4 tsp sunflower oil

2 onions, finely chopped

2 Tbsp fish masala

½ tsp turmeric

2 tomatoes, finely chopped

1 tin coconut cream

Salt and black pepper to taste

Chopped fresh coriander to garnish


  • Heat the oil in a saucepan and add the onions. Sauté the onions until translucent.
  • Add the fish masala to the onions. Stir through until the aroma is released.
  • Add the tomato and simmer for 20 minutes.
  • Add the prawns and gently simmer.
  • Stir through the coconut cream and simmer for 5 minutes.
  • Garnish with the chopped coriander and serve with basmati rice.

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