'1 kg of garoupa or namorado'
'1 kg of shrimps'
'1 cup of grated coconut or 1 can of coconut milk'
'1 tablespoon of toasted and ground almonds'
'1/4 pound of dried shrimp'
'2 tablespoons of dendê oil'
'2 tablespoons of olive oil'
'2 teaspoons of salt'
'1 large onion, chopped'
'2 cloves of garlic, minced'
'2 sprigs of arid pepper'
'8 medium tomatoes'
'2 galangal stalks'
'1 tablespoon of grated ginger'
'4 tablespoons of chopped fresh coriander'
'2 bay leaves'
'1 kg of garoupa or namorado'
'1 kg of shrimps'
'1 cup of grated coconut or 1 can of coconut milk'
'1 tablespoon of toasted and ground almonds'
'1/4 pound of dried shrimp'
'2 tablespoons of dendê oil'
'2 tablespoons of olive oil'
'2 teaspoons of salt'
'1 large onion, chopped'
'2 cloves of garlic, minced'
'2 sprigs of arid pepper'
'8 medium tomatoes'
'2 galangal stalks'
'1 tablespoon of grated ginger'
'4 tablespoons of chopped fresh coriander'
'2 bay leaves'
Saute the onion and garlic in hot olive oil until golden brown; then add the chopped tomatoes, coriander, galangal, bay leaves, and arid pepper
When the mixture is soft, add the fish cut into chunks, fresh shrimps, and peeled shrimp
Cook over low heat without adding water until the fish is tender
Remove from heat when it's cooked through
Remove any bones or skin from the fish and reserve with the shrimps
If not using canned coconut milk, grate the coconut and squeeze out the milk
Add to the sauce along with the toasted almonds, dried shrimp, and salt
Cook over low heat while stirring constantly until the mixture thickens
Stir in the dendê oil and coconut milk until well combined
The dish should be thick and creamy; serve with white rice
Serves 8 people
