Meals and Courses

  • 2 tablespoons olive oil
  • 2 red onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and chopped
  • 2 strips of lemon rind
  • 2 large tomatoes, deseeded and chopped
  • 150 ml (¼ pint) fish stock (see below for homemade)
  • 500 g (1 lb) raw peeled tiger prawns (heads, tails and shells reserved for making stock, optional)
  • salt and black pepper
  • 2 tablespoons chopped mixed parsley and dill

Heat the oil in a heavy-based frying pan, add the onions, garlic, chilli and lemon rind and cook over a medium heat, stirring, for 1–2 minutes.

Add the tomatoes and stock to the pan and bring to the boil, then reduce the heat and simmer for 5 minutes.

Add the prawns, season to taste with salt and pepper and cook, turning occasionally, for about 4 minutes, or until the prawns turn pink.

Sprinkle with the mixed herbs and serve immediately.

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