Cumin and cinnamon add subtle spiciness to this delicious, simple-to-make prawn recipe, which comes from the Middle East.
30 ml (2 tbsp) oil
2 onions, finely chopped
2 - 3 garlic cloves, crushed
5 - 6 tomatoes, peeled and chopped
30 ml (2 tbsp) tomato puree
120 ml (4 fl oz) 1/2 cup fish stock or water
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) ground cinnamon
450 g (1 lb) raw, peeled Mediterranean prawns
juice of 1 lemon
salt and freshly ground black pepper
fresh parsley, to garnish
rice, to serve
2 onions, finely chopped
2 - 3 garlic cloves, crushed
5 - 6 tomatoes, peeled and chopped
30 ml (2 tbsp) tomato puree
120 ml (4 fl oz) 1/2 cup fish stock or water
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) ground cinnamon
450 g (1 lb) raw, peeled Mediterranean prawns
juice of 1 lemon
salt and freshly ground black pepper
fresh parsley, to garnish
rice, to serve
method
1. Heat the oil in a large frying pan or saucepan and fry the onions for 3 - 4 minutes until golden. Add the garlic, fry for about 1 minute, and then stir in the tomatoes.
2. Blend the tomato puree with the stock or water and stir into the pan with the cumin, cinnamon and seasoning. Simmer, covered, over a low heat for 15 minutes, stirring occasionally. Do not allow to boil.
3. Add the prawns and lemon juice and simmer the sauce for a further 10 - 15 minutes over a low to moderate heat until the prawns are cooked and the stock is reduced by about half.
4. Serve with plain rice or in a decorative ring of Persian Rice, garnished with parsley.
2. Blend the tomato puree with the stock or water and stir into the pan with the cumin, cinnamon and seasoning. Simmer, covered, over a low heat for 15 minutes, stirring occasionally. Do not allow to boil.
3. Add the prawns and lemon juice and simmer the sauce for a further 10 - 15 minutes over a low to moderate heat until the prawns are cooked and the stock is reduced by about half.
4. Serve with plain rice or in a decorative ring of Persian Rice, garnished with parsley.
serving amount
serves 4
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