Succulent prawns with a rich, tomatoey and tangy sauce – a family friendly one-pot wonder.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Nadiya HussainFrom Saturday Kitchen
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
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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.
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Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft.
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Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan.
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Add the prawns and cook until they are pink and opaque.
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To serve, take off the heat and sprinkle with a handful of chopped fresh coriander.
