This quick and flavour-packed recipe came to us via a vintage Australian Women’s Weekly cookbook—Middle Eastern Easy Style Cookery, no less. We gave it the Screaming Seeds spin with a hit of our iconic Kashmiri Krush blend, and the result was seriously next level. Bonus points if you throw in some halved lobster tails from your local fishmonger—because YOLO, right? Serve with steamed rice or crusty bread to soak up that spicy, tomatoey goodness.

Serves 4 to 6.

Ingredients

1kg uncooked medium prawns
3 heaped teaspoons Kashmiri Krush spice blend
1/4 cup (60ml) water
1 tbsp EVOO (extra virgin olive oil)
Juice of half a lemon
2 medium (300g) onions, sliced
1x 400g can diced tomatoes
Handful finely shredded fresh coriander leaves

Method

Shell and devein prawns, leaving tail intact.

Heat oil in pan on a moderate heat, add onions, cook, stirring for two to three minutes.

Add Kashmiri Krush spice blend, cook, stirring until fragrant.

Add diced tomatoes and cook, stirring until they reduce.

Stir prawns through and cook until just tender.

Remove from heat, stir in fresh coriander. 

Recipe best made close to serving, and not suitable for freezing.