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Muqueca
Probably one of my favourite combinations, seafood and coconut milk. It might come from my love of Thai food but this stuff is definately the bee's knee's.
Nando has a recipe on youtube that is pretty good, although I start from my tomato's then add onion, capsicum(red pepper) and so on and I don't use water or 'stock' and I use olive oil instead of the palm oil.
I liked this video too but the moqueca I make is the other one that is stewed rather than marinated. I would love to have this one but I would be eating alone, no one else will eat the chilli or the 'uncooked' fish!
Also is it Moqueca or Muqueca? I have seen it spelled both ways?
That is a very good question. I also see it spelled in both ways. Things get even more confusing because when we pronounce it, we can pronounce like MOqueca or MUqueca.
The correct spelling is moqueca.
I liked this video too but the moqueca I make is the other one that is stewed rather than marinated. I would love to have this one but I would be eating alone, no one else will eat the chilli or the 'uncooked' fish!
Also is it Moqueca or Muqueca? I have seen it spelled both ways?
Boyd, you read my mind. I was thinking about this video today. It might be the video you are referring to. I love this video: the scenery, the music, the whole thing. I am pasting the recipe below. It is from cucabrazuca.com
Recipe:
Entry
Ceviche Moqueca recipe
Ingredients: (serves 4)
How to make it:
Cut the fish in small cubes (around 1.5cm square)
Chop the onion into fine strips
Remove the seeds from the chilies and chop in thin strips
Cut the cherry tomatoes in quarters
Chop the coriander (stalks, root and all)
Save some of the fresh materials aside to garnish the dish later
Mix all the ingredients - apart from the Palm Oil and the cachaça - in a bowl and leave to cure for 5 minutes. After the fish has cured on the outside (flesh turns bright white), drain the marinate using a sieve and save the excess liquid. Server in a shallow cup (like a martini glass) or bowl with a an extra dash of coconut milk, a few drops of Palm Oil and some of the fresh garnish on top.
Mix the reserved marinate juice with the cachaça and serve on a separate martini glass garnished with a small red chili.
Luciana Lage