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Overview

Mozambican Prawn Curry

Caril de Camarão, Peri-Peri Prawn Curry

This mozambican prawn curry recipe is the coastal classic: large prawns simmered gently in coconut milk with tomato, onion, garlic, ginger and curry spices, finished with lemon and fresh coriander. The sauce is rich and golden, the prawns stay tender because they cook for only a few minutes, and a little bird's eye chilli gives it the peri-peri warmth Mozambique is known for. One serving is about 300 g, without rice.

Mozambique's long Indian Ocean coast made it a meeting point for Swahili, Arab, Indian and Portuguese food cultures, and the prawn curry is the clearest example: prawns from the warm coastal waters, coconut milk from the Swahili coast, curry spices from Indian traders, and bird's eye chilli from the Portuguese. Coastal towns like Maputo and Beira are famous for their prawns, and the coconut curry is the dish visitors remember.

Pairs well with: Steamed rice, xima & tomato salad

Provenance

Mozambique flag Mozambique

Swahili Coast Heritage

African Heritage

Time Dedication

40m

15m prep • 25m cook

Batch Yield

4 Servings

464 kcal per serving

1 serving ≈ 300 g

Technical Skill

Intermediate

Easy (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, coastal holidays, celebrations, weekend meals Cost: Medium — about $6–8 per serving at home
Tags: Seafood Spicy Savory Rich
Whole prawns in a thick golden coconut curry sauce, served on a white plate

Swahili Coast Heritage

Photo: Jubair1985, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $6–8 per serving at home (USD)

A true Mozambican prawn curry is judged by its prawns: pink, tender and just curled, swimming in a golden coconut sauce that is rich but never split.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 40m
P

Prep Stage: Peel, Chop & Measure

15 Mins • Knife Work

Peel and devein the prawns, rinse and pat dry. Chop the onion, dice the tomatoes, mince the garlic, grate the ginger and slice the chillies. Measure the curry powder, turmeric, salt and oil, and shake the coconut milk can until smooth.

Maestro Tip: Prawns cook in minutes, so have everything chopped and measured before the pan gets hot.

  1. 1

    Marinate the Prawns

    10 Mins Chilled, 4°C (39°F)

    Toss the prawns with the lemon juice, half the garlic and a pinch of salt. Leave for 10 minutes while you start the sauce.

    Ten minutes is enough; lemon left on prawns for too long starts to cook them and makes them tough.

    Done when: Prawns are glossy and lightly seasoned.

  2. 2

    Fry the Onion & Spices

    8 Mins Medium heat, ~170°C (340°F)

    Heat the oil in a wide pan over medium heat. Fry the onion for 4–5 minutes until soft and golden. Add the remaining garlic, the ginger, the chillies, the curry powder and the turmeric, and stir for 1 minute until fragrant.

    Blooming the spices in hot oil is what gives the curry its depth; 60 seconds is enough, and longer burns them.

    Done when: Onions are soft and golden; the spices smell warm and fragrant.

  3. 3

    Add Tomato & Coconut Milk

    10 Mins Gentle simmer, ~95°C (203°F)

    Add the diced tomatoes and cook for 3 minutes until they soften and break down. Pour in the coconut milk, add the salt, and simmer gently for 5 minutes until the sauce thickens slightly and turns golden.

    Keep the sauce at a gentle simmer; hard boiling can split the coconut milk.

    Done when: Sauce is golden, slightly thickened and glossy.

  4. 4

    Add the Prawns

    5 Mins Gentle simmer, ~95°C (203°F)

    Add the prawns to the sauce in a single layer and simmer for 3–4 minutes, turning once, until they turn pink and curl into a loose C shape. Do not overcook. The prawns must reach 63°C (145°F).

    A prawn curled into a tight O is overcooked; a loose C is perfect.

    Done when: Prawns are pink, opaque and curled into a loose C shape.

  5. 5

    Rest & Garnish

    2 Mins Off the heat, resting at ~70°C (158°F)

    Take the pan off the heat, scatter over the fresh coriander, and let the curry rest for 2 minutes so the flavours settle.

    Resting lets the sauce thicken slightly and the coriander perfume the dish.

    Done when: Sauce is glossy and fragrant; prawns are tender.

Finishing Touches & Plating

Serve the curry hot, ladled over steamed rice or with xima on the side, and spoon plenty of the golden coconut sauce over each portion. A squeeze of lemon at the table lifts the whole dish.

Nutritional Physiology & Benefits

Nutrition

Energy

464

kcal / serving

Protein

34g

Complete AA

Carbs

17g

Complex

Fats

32g

Healthy

Per serving (4 servings · 1 serving ≈ 300 g)
Energy464 kcal
Protein34 g
Carbohydrates17 g
Fat32 g
Fibre4.8 g
Sugar6.8 g
Sodium686 mg
Per 100g
Energy155 kcal
Protein11.4 g
Carbohydrates5.7 g
Fat10.7 g
Fibre1.6 g
Sugar2.2 g
Sodium229 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12 and selenium (prawns), vitamin C (tomato and lemon), vitamin E (coconut milk), iodine (prawns). Nutrition values are estimated.

Lean Protein

One serving gives about 34 g of protein from the prawns, with very little carbohydrate in the curry itself.

Selenium, B12 and Iodine

Prawns are a natural source of selenium, vitamin B12 and iodine, nutrients the body uses for normal thyroid and immune function.

Coconut and Fresh Spice

Coconut milk gives the sauce its richness, while tomato, ginger and fresh coriander keep it bright and fragrant rather than heavy.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Rice

Plain steamed rice is the essential partner: it soaks up the coconut sauce and lets the prawns and spices shine without competing with them.

Xima (Maize Porridge)

In Mozambique the curry is often eaten with xima, the stiff maize porridge that scoops up the sauce and turns the curry into a full, filling meal.

Vegetables

Tomato-Onion Salad

A sharp tomato and onion salad with lemon cuts through the richness of the coconut milk and refreshes the palate.

Drinks

Cold Beer or Sparkling Water

A cold lager or sparkling water with lemon is the coastal choice with a rich, spicy curry; the cold and the fizz calm the chilli heat.

Complete menu

Serve the curry as the main dish, ladled over steamed rice with a tomato-onion salad on the side; in Mozambique, xima is the traditional accompaniment.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Sweet Drinks With the Curry

Sugary sodas add a large dose of sugar to an already rich meal; water, sparkling water or beer is the better match. This is general information, not medical advice.

Overcooking the Prawns

Prawns go from tender to rubbery in under a minute; simmer them for 3–4 minutes only, and take the pan off the heat as soon as they turn pink.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich coastal dinner — prawns in coconut sauce with about 34 g protein per serving.
  • ChildrenSuitable from age 5+ if you use fewer chillies; the prawns are soft and easy to eat.
  • ElderlyGood — soft prawns and a smooth sauce are easy to chew; serve with soft rice.
  • Pregnant womenGenerally suitable if the prawns are cooked right through to 63°C (145°F); avoid raw or undercooked shellfish.
  • Breastfeeding womenGenerally suitable; the protein, iodine and B12 support recovery — keep portions moderate.
  • AthletesA strong post-training meal: about 34 g protein per serving with rice for glycogen.
  • Weight gainA good choice — a generous serving with rice and xima.
  • Weight lossKeep the rice portion modest and the sauce serving small; the coconut milk makes the dish energy-dense.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesLow in carbohydrate as written, but rice adds a lot of starch; keep the rice portion modest. Ask your clinician about portions.
  • High blood pressureKeep the salt to the recipe amount; most sodium here is the salt. Ask your clinician about your daily sodium limit.
  • Kidney diseasePrawns and coconut milk are high in potassium and protein; keep the portion modest if your clinician has advised limits, and ask about portion size.
  • GoutEat occasionally and in smaller portions — prawns are high in purines. Ask your clinician if gout flares are frequent.
  • Stomach issuesChilli and coconut milk can irritate a sensitive stomach; use fewer chillies and a small portion if needed.
  • Cardiovascular diseaseThe coconut milk is high in saturated fat, so enjoy occasionally and keep the portion modest. Ask your clinician about how often it fits your diet.
  • Fatty liverKeep the portion modest and occasional; the coconut milk makes the dish rich. Ask your clinician about coconut milk frequency.
  • Food allergiesContains shellfish (prawns) and coconut. Do not serve to anyone with a shellfish or tree-nut allergy; coconut is classed as a tree nut by the FDA.
  • Special therapeutic dietsIf you follow a prescribed low-sodium or low-fat diet, use half the salt and light coconut milk, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in an airtight container.
In the fridge
Prawn curry 2 days.
In the freezer
Up to 1 month (prawns soften on thawing).
How to reheat
Reheat gently in a pan over low heat until steaming hot throughout, to 74°C (165°F); do not boil.
Freezing recommended
Not ideal; best eaten fresh within 2 days.
Signs it has spoiled
Sour or off smell, slimy prawns, or a separated, rancid-smelling sauce.

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