Moqueca–prawn and fish stew

Moqueca De Piexe (simple translation : fish/prawn stew)
Orange cake (simple translation : cake with chopped dried orange bits and juice)

Peeled prawns, white fish & peppers cooked in homemade creamy coconut, fresh tomato & lime sauce with a coconut farofa to sprinkle.

Pre-birthday planning was on the cards but this perennially starved family was going crazy for their favourite restaurant foods, be it Nandos, Sushi or Chennai Dosa….. It is just not the same when you order a takeaway. So came across the Las Iguanas menu (while drooling over pics on their website) and decided to make some of their recipes…

This is simple, easy to make. Sounds exotic but you will have all the ingredients in your pantry. It is not packed with punch as most Indian or Thai curries are…. It is rather mild with subtle sublime flavours. You will definitely not be a garlic machine but the end of it…. 😜

Ingredients –

White fish, cut into big cubes
Prawns
2 onions, Finely chopped
5-6 cloves garlic, Finely chopped
2 green pepper, in chunks
4 tomatoes, in chunks
1 tin good quality coconut milk
1tsp each of paprika, cumin powder, jalapeños chopped
Coriander leaves and toasted coconut to garnish

Recipe –

Heat oil, fry onions and garlic.
Add dessicated coconut and sweet peppers
Saute for 5 mins.

Add chopped tomatoes and stir for 5 mins.

Add paprika, Cumin pd, jalapeños, salt and stir well.

Add coconut milk and let it simmer for 5-7 mins.

Place white fish gently till it is completely submerged. Cook for 5 mins.

Add cooked prawns and coriander leaves at the end.

Sprinkle toasted coconut before serving.

Serve with lime rice.

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