Prawn and tomato stew with coriander sauce

Name: Prawn and tomato stew with coriander sauce
Yield: Serves four
Cuisine: Palestinian
Ingredients: 20 g dill, finely chopped; 8 cardamom pods, lightly bashed in a pestle and mortar; 1½ tsp cumin seeds, lightly crushed in a pestle and mortar; 2 tsp coriander seeds, lightly crushed in a pestle and mortar; Salt and black pepper; 600 g peeled raw king prawns; 6 plum tomatoes, roughly chopped (500g); 2 tsp tomato purée; 60 ml olive oil; 250 g cherry tomatoes; 1 green chilli, finely chopped; 2 cm piece of ginger, peeled and finely grated (15g); 4 garlic cloves, crushed; 1 large onion, finely chopped (180g); 50 g pine nuts, lightly toasted; 1 lemon: finely grate the zest to get 1½ tsp, then cut into wedges, to serve; 30 g coriander, roughly chopped; 80 ml olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is another fish dish where the holy trinity of Gazan cuisine – dill, garlic and chilli – makes it sing so boldly and loud. Big thanks to Noor Murad for this one. Serve this as it is, with some crusty white bread to mop up the juices, or dot some cubes of white feta or black olives (or both) on top. A crisp green salad with a lemony dressing on the side and you’re all set.

Getting ahead: Batch-make the base for the stew here, if you like: this freezes well and keeps in th

Ingredients

Asia
Palestine
Stew
Fish course
Pescatarian
Gluten-free

Ingredients

Method