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Prawn & Tomato Saganaki

BY Mahbir 
Serves: 2-4  •  DIFFICULTY: Easy 
PREPARATION Time: 20 minutes 
COOKING Time:  20-25 minutes 


24 medium prawns, peeled

4 tomatoes, diced

1 red onion, finely chopped

2 cloves of garlic, chopped

2 tablespoons Mahbir Handmade Kashmiri Masala

200 grams feta cheese, crumbled

virgin olive oil, for cooking

sea salt, season to taste

fresh parsley, chopped


  1. Place the diced tomatoes in a sieve, and set aside for at least 10 minutes to remove the excess water.
  2. In a medium-sized saucepan, heat three tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for one minute.
  3. Stir in the chopped garlic, the Kashmiri Masala, a light sprinkling of sea salt and sauté for another minute.
  4. Add the drained tomatoes, cover the saucepan with the lid, bring to the boil and then reduce the heat. Let the sauce simmer for five minutes until the sauce begins to thicken.
  5. In another saucepan, over medium heat, add four tablespoons of olive oil and the prawns. Sauté for a few minutes until the prawns turn from grey to pink. In the same saucepan, pour in the tomato sauce and stir for a few minutes.
  6. Add the crumbled feta cheese and simmer on the lowest heat for up to three minutes.
  7. Serve immediately with a garnish of freshly chopped parsley on top.

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