Pakistani
Pakistani Chicken Karahi
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Brazilian Moqueca
A Bahian fish stew with coconut milk, palm oil and peppers — bright, fragrant and lit with chilli.
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15 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 600g firm white fish (cod, hake), in chunks
- 300g prawns
- 2 onions
- 3 peppers (mixed)
- 4 tomatoes, sliced
- 5 garlic cloves
- 1 can coconut milk
- 3 tbsp palm oil (or olive oil)
- 1 chilli
- Juice of 2 limes
- Big handful coriander
- Salt
Instructions
- Marinate fish and prawns with lime and salt for 15 minutes.
- Layer onion, pepper, tomato, garlic in a heavy pot.
- Add seafood on top.
- Pour over coconut milk and palm oil; add chilli.
- Simmer covered 15 minutes until fish is just cooked.
- Finish with coriander.
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Tara’s tips
- Don't stir — let layers stay distinct.
- Palm oil gives the signature colour.
Serving suggestions
- Serve over rice with farofa.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without palm oil?
Olive oil works but loses the colour.
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