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
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
Introduction
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 | 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 |
Method
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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