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, ripe, well-flavoured tomatoes
  • 150 ml (¼ pint) fish stock
  • 500 g (1 lb) peeled raw tiger prawns
  • salt and pepper
  • 2 tablespoons chopped mixed parsley and dill, to garnish

Heat the oil in a heavy-based frying pan. Add the onions, garlic, chilli and lemon rind and fry over a medium heat, stirring occasionally, for 1–2 minutes. Add the tomatoes and stock and bring to the boil. Lower 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, until the prawns are pink. Garnish with the mixed herbs and serve immediately.

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