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Nadiya Hussain’s Tangy Tomato Prawns

Juicy prawns are cooked in a rich, tangy tomato and tamarind sauce in this quick recipe from Nadiya's Simple Spices that takes just thirty minutes from start to finish.

From the book


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.

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100ml olive oil
4 cloves of garlic, thinly sliced
6 tomatoes, finely diced
1 tsp salt
1 lemon, juice only
1 tsp ground turmeric
2 tsp chilli powder
3 tsp tamarind paste
450g raw prawns
To serve:
Large handful of chopped fresh coriander

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Start by adding the olive oil into a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry till very golden.

Add the tomatoes with the salt and lemon juice and cook over a high heat for 10 minutes till the tomatoes are totally soft.

Now add the turmeric, chilli powder and tamarind paste and cook till the tomato sauce has started to come away from the sides of the pan. Add the prawns and cook till they are pink and have cooked into the C-shape.

To serve, take off the heat and sprinkle with a handful of coriander.

+ If you don’t have fresh tomatoes, you can always substitute with tinned tomatoes, but as they are slightly more acidic, add a teaspoon of sugar to balance the acid and give a little sweetness.

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From the book: Nadiya’s Simple Spices

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