Prawns in Spiced Tomato Sauce with Caraway

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

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

Africa
Europe
Asia
Turkey
Spain
Morocco
Starter
Fish course
Pescatarian
Gluten-free
Spicy
Mediterranean

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