Spicy Tomato Coriander Prawns

A dear friend sent us this quick and simple recipe from a vintage Australian Women’s Weekly cookbook – Middle Eastern Easy Style Cookery. We subbed in our Kashmiri Krush spice blend and threw it together – bit fancy and tasted soooooo good…! As you might expect when cooking pretty much anything with KK. We also threw in a couple of halved lobster tails from the local fish mongers because YOLO… Serve with crusty bread or steamed rice.


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


  • 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.

Haven’t got Kashmiri Krush in your pantry? Why not try…