Turkey

Prawns in spiced tomato sauce with caraway

Serves 4

• 3 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 1/2 teaspoons whole caraway seeds
• 2 small dried red chillies, crumbled
• 1 green pepper, seeded and finely chopped
• 2 x 400g tins plum tomatoes in their juice
• 600g prawns in their shells
• 1/2 teaspoon caster sugar
• 1 small bunch fresh flat-leaved parsley roughly chopped
• sea salt and black pepper

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. Pinch out and discard the hard stalk of each tomato and put the tomatoes without their juice into another bowl. Break them up well using either your hand or a fork.

When the peppers are ready, add the tomatoes and simmer for 20 minutes stirring even now and then. Meanwhile peel the prawns. Add the prawns to the sauce 3 minutes before the end of the cooking, seasoning with the sugar and some salt and pepper. Serve with the parsley sprinkled on top, some good bread and rocket salad.