This interesting recipe, from the wonderful Moro: the Cookbook by Sam and Sam Clark, hails from Turkey.
In a heavy saucepan heat some olive oil and gently fry 3 thinly sliced cloves of garlic until they colour slightly. Add 1½ teaspoons of whole caraway seeds and 2 crumbled dried chillies and cook briefly. Add a diced green or red pepper and cook until softened. Now add 2 cans of peeled tomatoes (juice discarded and chopped roughly) and cook for a further 20 minutes, stirring occasionally. Meanwhile, shell and de-vein 600g (⅔ lb) of prawns (shrimp). Three minutes before the end of the cooking time, add the prawns and season with salt, freshly ground black pepper and ½ a teaspoon of caster sugar. Garnish with chopped parsley and serve with crusty bread and a fresh green salad.
michelle picker cooks 