Tangy tomato prawns
Prawns need very little work, but as they take such a short time to cook, all the work must go into creating a simple and delicious sauce for the prawns to be enveloped in. This sauce is rich, tomatoey and tangy.
Ingredients
- 100ml/3½fl oz olive oil
- 4 garlic cloves, thinly sliced
- 6 tomatoes, finely chopped
- 1 tsp salt
- 1 lemon, juice only
- 1 tsp ground turmeric
- 2 tsp chilli powder
- 3 tsp tamarind paste
- 450g/1lb raw king prawns, peeled
To serve
- large handful chopped fresh coriander
Method
To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden.
Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft.
Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan.
Add the prawns and cook until they are pink and opaque.
To serve, take off the heat and sprinkle with a handful of chopped fresh coriander.