Prawns in a Spicy Tomato Sauce

Cumin and cinnamon add a delicious, subtle spiciness to this simple Middle Eastern recipe.

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RECIPE – feeds 2 generously 

2 tbsp vegetable oil

1 large onion, finely chopped

2 garlic cloves, peeled and crushed

4 large, ripe tomatoes, peeled and chopped

1 tsp ground cumin

1 tsp ground cinnamon

2 tbsp tomato puree

120ml fish stock

200g raw, peeled king prawns

juice of a lemon

sea salt and freshly ground black pepper

a bunch of fresh parsley, leaves only, chopped


METHOD

Heat the oil in a large pan, add the onions and fry for approximately 5 minutes until golden, then add the garlic and fry for a further minute. Add the tomatoes, then the cumin and cinnamon and stir for a minute on the heat.

Add the stock and tomato puree and stir well; bring to the boil then simmer for 15-30 minutes, stirring occasionally. You want the liquid to reduce and intensify, and for the tomatoes to break down to a pulp; do not season the sauce yet.

When the sauce is thick and intense, season then bring back to high heat then add the lemon juice and prawns. Cook for 2 or 3 minutes until the prawns just turn pink then stir in most of the parsley

Serve with plain rice, garnished with the remainder of the parsley.

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