Perfect with Big Red One - This simple to make dish embodies that fiery comfort food you are looking forward to in the winter. The dish is easily adjustable to the heat level you prefer; just change the types and amount of hot chilies to suit your needs.
- 1 red onion, finely chopped
- 400 g can of plum tomatoes
- 1 tsp sugar (any type), or to taste
- Big Red One, to taste
- 0.8 tsp ground cumin
- 0.2 tsp ground allspice
- 0.5 tsp caraway seeds
- 1 pinch sea salt and freshly ground black pepper
- 3 garlic cloves, crushed
- 2 tbsp finely chopped dill
- 2 green chillies, finely chopped, or to taste
- 2 tbsp sesame seeds
- 400 g raw prawns, peeled and deveined
- 1 splash extra virgin olive oil
- 1 handful parsley leaves, chopped
- 2 tbsp light olive oil
- Heat the light olive oil in a saucepan over a medium heat. Add the onion and fry for about 10 minutes, until softened.
- Add the tomatoes, sugar, Big Red One, spices and ½ teaspoon each salt and pepper, with 200ml (6.7 fl oz) of just-boiled water.
- Smash the garlic, dill, chillies and ½ teaspoon salt together in a mortar and pestle for a few minutes. (This releases the oils from the chillies and herbs and makes them more fragrant.) Add the mixture to the tomato pan, cover and simmer for 20 minutes over a low heat.
- Meanwhile, toast the sesame seeds by placing them in a dry pan and stirring over a medium heat for a few minutes until they turn golden brown. Remove from the pan and set aside.
- When the sauce is ready, taste and adjust the seasoning (you may want to add a pinch more sugar or a bit more chilli). Finally, add the prawns – making sure they are submerged and turning them, if necessary – cooking for about 2 minutes, or until they have just turned pink and are cooked through.
- To serve, drizzle with a generous amount of extra virgin olive oil and scatter with the sesame seeds and chopped parsley.
- You can substitute the green chilies in the recipe with Mean Green