O caril de camarão é um prato que nos transporta para paragens exóticas, mas que encontrou em Portugal uma segunda casa. Esta receita, com o seu molho cremoso de coco caseiro e o equilíbrio perfeito de especiarias, resulta num prato rico, aromático e surpreendentemente fácil de preparar. É a escolha ideal para um jantar especial ou para quando apetece uma refeição com um toque diferente e reconfortante.

Ingredientes (4 Pessoas)

  • 1,5 kg de camarão grande descascado com cabeça
  • 75 gr de côco ralado
  • 250 ml de água
  • 75 ml de leite de côco
  • 1 cebola grande
  • 1 colher de chá de massa de alho
  • 100 gr de tomate pelado
  • 2 colheres de sopa de óleo vegetal
  • 2 colheres de sobremesa de pó de caril
  • 1 colher de chá de açafrão das índias
  • 1 malagueta fresca (opcional)
  • sal

Preparação

  1. Comece por levar a água ao lume até ferver.
  2. Acrescente depois o côco ralado e deixe em infusão durante 5 minutos.
  3. Coloque depois tudo no copo misturador (ou com a varinha mágica) e bata bem, para que o côco fique ainda mais triturado (a esta mistura dá-se o nome de leite de côco caseiro).
  4. Reserve.
  5. Leve um tacho ao lume com o óleo e refogue a cebola previamente picada e a massa de alho.
  6. Quando a cebola estiver translúcida, acrescente o pó de caril e a malagueta picada, se usar, e deixe fritar bem, mexendo sempre.
  7. Acrescente depois o tomate pelado em pequenos pedaços e deixe refogar mais um pouco.
  8. Junte agora a mistura de côco e a água (leite de côco caseiro) mais o restante leite de côco e tempere com um pouco de sal.
  9. Deixe ferver 2 minutos e passe novamente com a varinha mágica para quebrar o molho um pouco mais.
  10. Acrescente o camarão e deixe cozinhar em lume brando entre 5 a 8 minutos.
  11. Sirva com arroz basmati cozido.

From our Portuguese kitchen, with a world of flavour, here’s the recipe in English.

Shrimp Curry

The Portuguese have a long and storied history with the spice trade, and their influence can be seen in cuisines across the globe. This Shrimp Curry is a beautiful reflection of that connection, blending classic Indian spices with a distinctively Portuguese approach. The result is a curry that is aromatic and flavourful, yet often milder and creamier than many of its South Asian counterparts, making it a beloved dish in Portugal.

This recipe takes a wonderful from-scratch approach by creating a homemade coconut milk base from desiccated coconut. This initial step provides a rich, authentic flavour that you just can’t get from a can. Frying the curry powder and spices in oil—a process known as “blooming”—is another key step, as it unlocks their full aromatic potential and infuses the entire sauce with a deep, complex flavour.

The beauty of this dish is its creamy, flavourful sauce and tender shrimp. Be careful not to overcook the shrimp; they need just a few minutes to turn pink and opaque. Overcooking will make them tough. This curry is traditionally served with fluffy basmati rice, which is perfect for soaking up every last drop of the delicious sauce.

Ingredients (Serves 4)

  • 1.5kg large raw shrimp, peeled (if possible, leave heads on for extra flavour)
  • 75g desiccated coconut
  • 250ml water
  • 75ml canned coconut milk
  • 1 large onion
  • 1 tsp garlic paste
  • 100g peeled tomatoes
  • 2 tbsp vegetable oil
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 fresh chilli (optional)
  • Salt, to taste

Method

  1. Start by bringing the 250ml of water to a boil.
  2. Add the desiccated coconut and let it infuse for 5 minutes.
  3. Pour the coconut and water mixture into a blender (or use a hand blender) and blend well, to break down the coconut even further (this mixture is your homemade coconut milk).
  4. Set aside.
  5. Heat the oil in a large pot over a medium heat and sauté the finely chopped onion and the garlic paste.
  6. When the onion is translucent, add the curry powder and the chopped chilli, if using, and fry well, stirring constantly, for about a minute.
  7. Next, add the peeled tomatoes, chopped into small pieces, and cook for a little longer.
  8. Now, add the homemade coconut milk mixture along with the canned coconut milk and season with a little salt.
  9. Let it boil for 2 minutes, then use a hand blender again to blitz the sauce until it is a little smoother.
  10. Add the shrimp and let them cook over a low heat for 5 to 8 minutes, or until just cooked through.
  11. Serve with cooked basmati rice.