Moqueca de Camarão (Brazilian Prawn and Coconut Stew)

• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Ground cumin
• 400 g Canned chopped tomatoes
• 400 ml Coconut milk
• 500 g Prawns, raw, peeled and deveined
• 1 large Lime
• 20 g Fresh coriander
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Prepare the vegetables: thinly slice the onion, slice the red pepper, and finely chop the garlic. Zest the lime, then juice it. Roughly chop most of the coriander, reserving a little for serving.
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and a pinch of the salt, then cook for 6 to 8 minutes until softened and lightly golden. Stir in the red pepper and cook for 3 minutes.
3. Add the garlic and ground cumin and cook for 30 to 60 seconds until fragrant. Tip in the canned chopped tomatoes, then simmer for 8 to 10 minutes to thicken slightly and mellow the acidity. Season with the remaining salt and the black pepper.
4. Stir in the coconut milk and bring back to a gentle simmer. Add the prawns and cook for 3 to 5 minutes, stirring occasionally, until they are just pink and opaque. Keep the heat low so the sauce does not boil hard.
5. Take the pot off the heat and stir in the lime juice, lime zest, and most of the coriander. Taste and adjust with a little more lime juice if you want it brighter. Serve hot, topped with the reserved coriander.

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