Jumbo prawns with tomato, dill & fenugreek
The book Feasts by Sabrina Ghaynour contains celebratory recipes for every occasion, with a Middle Eastern twist. These wonderful prawns turn every meal into a feast.
How to make jumbo prawns with fenugreek
Pour enough oil into a large frying pan to cover the bottom and heat over medium heat. Add the onion to the hot oil and fry for 6 to 8 minutes until translucent and lightly browned.
Add the garlic and fry for 30 seconds. Add the turmeric powder and fry for another minute. Now add the canned tomatoes, fresh tomato, tomato purée, fenugreek leaves, fenugreek powder, cinnamon, chilli flakes and granulated sugar, and stir the spices well into the sauce. Lower the heat, season with salt and pepper and simmer gently for 30 minutes with the lid slightly ajar. Stir regularly to prevent the sauce from burning.
Heat another frying pan over high heat, place the prawns in the hot pan and sear for 30 to 40 seconds on both sides. Remove the prawns from the pan and stir them through the sauce to cook them through. Add the butter and stir until the butter has been fully incorporated. Remove the pan from the heat, stir in the dill (reserve some for garnish), sprinkle the remaining dill over the top and serve with bread or rice.
Feasts
Author: Sabrina Ghayour
Price: € 24,95
Publisher: Good Cook B.V.
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