Ingredients
1 x Packet Samba Spiced Chicken Moqueca Gourmet Sauce Mix
400g White fish cut into chunks
200g Raw peeled king prawns
400ml Coconut milk
2 Red peppers, chopped
1 Bunch of spring onions, chopped
Chopped fresh coriander (to taste)
Half a Lime
Method
- Place the peppers and spring onions into your slow cooker pot.
- Blend the Moqueca Sauce Mix with the coconut milk (400ml) and add into the slow cooker pot. Stir thoroughly.
- Cover and cook for 3 hours on high, 8 hours on medium or until the vegetables are tender and cooked through.
- Add the chunks of white fish and raw king prawns, cook for a further 20 minutes, ensuring the fish and prawns are cooked.
- Remove the lid and stand for 5 minutes before serving.
- Sprinkle with the chopped coriander and a squeeze of lime.
- Serve with warm, crusty bread. Enjoy!