Warndu Persian Ash-e Jo with Springmount Black Garlic
Persian Ash-e Jo with Black Garlic is a hearty, flavourful stew with barley, rice, and lentils, garnished with crispy onions, herbs, and black garlic for extra depth.
Screaming Seeds Spicy Tomato Coriander Prawns
Screaming Seeds Spicy Tomato Coriander Prawns is a vibrant, aromatic dish. Juicy prawns are cooked with Kashmiri Krush, fresh coriander, and a rich tomato base, perfect for a quick, flavourful meal.
Ingredients:
1kg uncooked medium prawns
3 heaped teaspoons Screaming Seeds Kashmiri Krush spice blend
1/4 cup (60ml) water
1 tbsp Barkly Basics gourmet 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. Serves 4 to 6.
- Recipe best made close to serving, and not suitable for freezing.
