Moqueca Baiana
Fish fillet and prawns served with colourful peppers and coconut milk. This dish is a treat for all seafood lovers.
Moqueca Baiana Recipe by Chef Ranveer Brar

- Global


- 4

Cooking Time

-15 Mins


- Medium

Preparation Time

- 15 Mins


  • FOR Moqueca Baiana
  • 1 Capsicum
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Onion
  • 2 tbsp Extra Light Olive Oil
  • 1 tbsp Chopped Garlic
  • 2 fillets Tilapia Fish
  • To Taste Salt
  • 1 tsp Cumin Powder
  • 1 tsp Lemon Juice
  • 1 large Tomato
  • 100 ml Coconut Milk
  • 1 Malagueta Pepper
  • 200 gms Medium Shrimps


  1. 1

    Heat 1 tbsp oil in a pan, add chopped garlic, sliced onions, capsicum, bell peppers and sauté Sprinkle salt and remove it into a bowl.
  2. 2

    Marinate tilapia with salt, lemon juice and cumin powder.
  3. 3

    Heat oil in the same pan, add marinated fish,tomatoes,coconut milk, sliced malagueta pepper, cooked bell peppers, shrimps and cover the pan and cook for 2 mins.
  4. 4

    In the end add remaining coconut milk on top and switch off the gas.
  5. 5

    Garnish dish with fried cherry tomatoes, charred lemon wedges, toasted coconut slices and coriander sprig.
  6. 6

    Serve hot with rice.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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