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.

Shop blend


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


  1. Shell and devein prawns, leaving tail intact.
  2. 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.
  3. Add diced tomatoes and cook, stirring until they reduce.
  4. Stir prawns through and cook until just tender.
  5. Remove from heat, stir in fresh coriander. Serves 4 to 6.
  6. Recipe best made close to serving, and not suitable for freezing.