Este prato de camarão com caril é uma explosão de sabores vibrantes e exóticos, perfeito para uma refeição rápida durante a semana mas com um toque especial. A combinação de especiarias quentes com a frescura do camarão e o toque cítrico da lima resulta num molho rico e aromático que transporta qualquer um para paragens distantes. Simples de fazer, mas complexo no sabor, é uma forma deliciosa de variar o seu menu.

Ingredientes

  • 1Kg de Camarão
  • 2 Dentes de Alho
  • 1 Talo de Gengibre Ralado
  • 2 Chalotas
  • 2 Tomates Maduros
  • 2 c.s. Óleo
  • 1 Malagueta
  • Raspa de 1 Lima
  • 1 c.chá Açafrão
  • 1 c.chá Caril
  • 1 c.s. Polpa de Tomate
  • Sal e Pimenta q.b.

Preparação

  1. Numa frigideira coloque o óleo e aloure as chalotas picadas.
  2. Junte o alho e as especiarias (gengibre, açafrão, caril, malagueta) e deixe cozinhar durante 1 minuto.
  3. Junte o tomate picado (sem sementes) e a polpa de tomate e deixe cozinhar outro minuto.
  4. Junte um pouco de água (apenas suficiente para diluir um pouco o molho e cozinhar os camarões) e coloque os camarões.
  5. Tempere com sal e pimenta.
  6. Deixe cozinhar durante 4 a 5 minutos (dependendo do seu tamanho), ou até ficarem totalmente laranjas.

Ready to bring a burst of aromatic flavour to your kitchen? Here is our take on this wonderfully simple curry, translated just for you.

Shrimp Curry

Shrimp curry is a beloved dish across the globe, and this particular version showcases a simple, yet profoundly flavourful approach that is popular in Portuguese kitchens. Drawing on historical ties to regions like Goa, Portuguese cuisine often features beautifully spiced dishes like this one. It’s a recipe that proves you don’t need a long list of ingredients to create a rich, aromatic sauce that perfectly complements the sweetness of the shrimp.

The foundation of this curry is built on a fragrant blend of aromatics and spices. Sautéing the shallots, garlic, ginger, and spices before adding the tomatoes creates a deep base of flavour in just a few minutes. The recipe is beautifully straightforward, but for a creamier, more decadent sauce, you could stir in some coconut milk along with the water. This would balance the heat from the chilli and the tang from the lime, creating a richer sauce.

The most important tip for this dish is to avoid overcooking the shrimp. They cook very quickly, typically in just 4 to 5 minutes, depending on their size. You’ll know they’re ready when they turn opaque and pinkish-orange. Cooking them for too long will make them tough and rubbery. Serve this vibrant curry immediately with some fluffy basmati rice to soak up every last drop of the delicious sauce.

Ingredients

  • 1kg of Prawns
  • 2 cloves of garlic
  • 1 piece of fresh ginger, grated
  • 2 shallots
  • 2 ripe tomatoes
  • 2 tbsp oil
  • 1 chilli pepper
  • Zest of 1 lime
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tbsp tomato paste
  • Salt and pepper, to taste

Preparation

  1. In a frying pan, heat the oil and sauté the chopped shallots until they become translucent.
  2. Add the garlic and the spices (ginger, turmeric, curry powder, chilli) and cook for 1 minute, stirring continuously until fragrant.
  3. Add the chopped tomato (seeds removed) and the tomato paste, and let it cook for another minute.
  4. Add a small amount of water (just enough to slightly thin the sauce and cook the prawns) and then add the prawns to the pan.
  5. Season with salt and pepper to your liking.
  6. Let it cook for 4 to 5 minutes (depending on the size of the prawns), or until they are completely pink and cooked through. Serve immediately.