Caril de Caranguejo e Camarão de Inhambane (Inhambane Seafood Coconut Curry) – Authentic Mozambique Recipe

Ingredients for Caril de Caranguejo e Camarão de Inhambane (Inhambane Seafood Coconut Curry) (4 Servings)

• 1.25 lbs (or 2.5 cups) wild shrimp and flaky white fish, prepped into bite-sized pieces
• 1.5 cups ripe tomatoes and bell peppers, washed and trimmed
• 1 cup coconut cream and rice
• 1 medium onion and 3 cloves garlic, finely minced with turmeric
• 1.5 tbsp traditional Mozambique seasoning (curry powder, garlic, ginger, fresh lime, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown wild shrimp and flaky white fish for 5 minutes.
2. Add minced onion, garlic, turmeric, and curry powder, garlic, ginger, fresh lime, cilantro, stirring for 2 minutes until deeply aromatic.
3. Add ripe tomatoes and bell peppers and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in coconut cream and rice right before serving warm.