Name: Prawns in Spiced Tomato Sauce with Caraway
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 3 garlic cloves, thinly sliced; 3 tablespoons olive oil; sea salt and black pepper; 1 small bunch fresh flat-leaf parsley, roughly chopped; 600 g prawns in their shells; ½ teaspoon caster sugar; 2 small dried red chillies, crumbled; 1 green pepper, seeded and finely chopped; 2 × 400 g tins plum tomatoes in their juice; 1½ teaspoons whole caraway seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This southern Turkish dish is Mediterranean in feel, but the use of caraway is an example of where the flavours of the eastern Mediterranean and eastern Europe cross over. We buy prawns unshelled as they have a better taste and texture.

Ingredients

3 tablespoons olive oil
3 garlic cloves, thinly sliced
1½ teaspoons

Method

In a medium-sized saucepan, heat the olive oil and fry the garlic until it begins to colour. Add the caraway and chilli and stir for 30 seconds. Now add the green pepper and soften for 10–15 minutes.

To prepare the tomatoes, pour them into a colander with a bowl underneath. (The leftover tomato juice can be used for other cooking: for Sweet Tomato Sau

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of