Mozambique | Main dish

Caril de Camarao

Name: Caril de Camarao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mozambique, East Africa
Ingredients: 800 g large prawns, peeled, deveined; 1 whole onion, diced; 3 cloves garlic, minced; 1 inch ginger, grated; 3 whole tomatoes, chopped; 400 ml coconut milk; 1 tbsp curry powder; ½ tsp turmeric; 1 whole red chili, sliced; 2 tbsp olive oil; 1 tsp salt; ¼ cup fresh cilantro, chopped; 1 whole lime, wedged

Mozambican caril de camarão, prawns simmered briefly in coconut milk, tomato, curry spice, garlic, ginger, and piri-piri.

Country

Mozambique

Region

East Africa

Time

50 min

Serves

Level

easy

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

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Ingredients

For 4 servings

Main dish

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mozambique

5 steps 20 min prep 30 min cook (check method) 50 min total easy

Saute Aromatics

Heat olive oil in a wide pan. Saute onion, garlic, and ginger until soft and fragrant.

Saute 08:00

Build Sauce

Add curry powder, turmeric, and chili. Stir for 30 seconds. Add chopped tomatoes and cook until they break down into a sauce.

Kitchen noteToast the spices briefly before adding tomatoes to deepen their flavor.

Cook tomatoes 10:00

Add Coconut Milk

Pour in coconut milk and stir well. Bring to a gentle simmer and cook for 5 minutes to meld flavors.

Simmer 05:00

Cook Prawns

Add prawns to the sauce in a single layer. Cook for 2-3 minutes per side until pink and curled. Do not overcook.

Kitchen notePrawns cook quickly — remove from heat as soon as they turn pink to keep them tender.

Cook prawns 06:00

Serve

Garnish with fresh cilantro and lime wedges. Serve over steamed rice or with crusty bread to soak up the sauce.

Kitchen noteThis curry is best served immediately — prawns toughen if left sitting in hot sauce.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a easy cook. Allow about 50 minutes total.

What to serve alongside it

White rice, xima, lemon wedges, or simple tomato salad

Regional lane

Mozambique national table. A structured Mozambique dish in the AfroKitchen archive.

Chef watch-outs

Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.
Cooking on heat that is too high once the dish should be steaming or simmering.

How you know it is ready

The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.
The final texture should match the dish style before you plate it.

Recipe illustrations

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Prawn curry in a golden sauce with rice and lime; recipe illustration — Caril de Camarao finished dish · Recipe illustration

Chef board

Build the table around Caril de Camarao

White rice, xima, lemon wedges, or simple tomato salad

Best route from here

Mozambique national table

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