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