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Cumin & Garlic King Prawns

‚ÄčThe sauce for this dish can be made up in advance and left in the fridge hence why I add extra oil to this than usual as it preserves the sauce allowing you to use it for up to 5 days in the fridge. It’s a simple recipe but goes so well with seafood, chicken and fish and yes the quantity of garlic is correct! 


8 cloves garlic finely sliced
1 Spanish onion finely sliced
6 plum tomatoes finely diced
5tbsp vegetable oil
2tsp cumin powder and 1tsp coriander powder
1tsp dried chilli flakes or fresh red chilli
1/2 tsp brown sugar
2tbsp coriander stalk and 2tbsp coriander leaves finely chopped
Salt to taste
Juice of 1/2 lime
300g king prawns with shell on


‚ÄčIn a saucepan over a medium heat add all the ingredients except for the coriander leaves and lime juice and cook for 10minutes until the tomatoes and onions have softened. Remove from heat and add coriander leaves and lime juice and allow to cool. You can then transfer into a kilner jar and leave in the fridge to use when you need it. 

If you are making this sauce to eat with king prawns straight away. Add the prawns to the hot sauce and cook for a few minutes until the prawns are cooked through. Serve immediately 


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