Portuguese Prawn Curry (Caril de Camarão) is a traditional Portuguese recipe for a classic curry of prawns in a tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic French version of: Portuguese Prawn Curry (Caril de Camarão).
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This is a classic Portuguese curry, influenced by their colony in Goa... just as the Portuguese gave India the vindaloo, Goa also gave Portugal their own curry powder, Pó de Caril which is used in this recipe.
Heat the oil in a pan over medium heat then add the onion and fry for about 2 minutes until soft and translucent.
Scatter over the curry powder then stir in with the ginger and garlic. Cook for 1 minute then add the tomato (and its liquid) along with the coconut milk.
Season with salt then cook for 5 minutes over medium-high heat, stirring frequently during this time.
Add the praws, stir to combine then cook for a couple of minutes until they become pink.
Finish by stirring in the lime zest, lime juice and chopped cilantro. Cook for a further 30-40 seconds, until everything is warmed through.
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