bohemianwanderer – This flavorful dish combines prawns, fregola, and a rich spiced tomato base. It serves four people and delivers a balance of heat, sweetness, and depth.
Preparation takes about 20 minutes, while cooking requires around 50 minutes. The recipe builds layers of flavor through careful cooking steps.
Begin by heating a large sauté pan over high heat. Toss 220 grams of cherry tomatoes with a teaspoon of olive oil.
Add the tomatoes to the hot pan and cook for about five minutes. Shake the pan occasionally until the tomatoes blister and char.
Remove the tomatoes from the pan and set them aside. Their charred flavor will add depth to the final dish.
Add two tablespoons of olive oil to the same pan and reduce the heat to medium-high. Add the finely chopped onion and cook for five minutes.
Stir occasionally until the onion softens and lightly browns. This forms the base of the sauce.
Add crushed garlic, grated ginger, and chopped green chilli. Stir in coriander seeds, cumin seeds, and lightly crushed cardamom pods.
Add chopped dill and two teaspoons of tomato paste. Cook for two minutes until the mixture becomes fragrant.
Pour in the tinned chopped tomatoes and 300 milliliters of water. Season with salt and black pepper.
Bring the mixture to a simmer, then reduce the heat. Cook for 25 minutes until the sauce thickens and the tomatoes break down fully.
While the sauce cooks, prepare the fregola. Boil it in salted water for about 10 minutes until tender.
Drain the fregola and toss it with a small amount of olive oil. This prevents sticking and keeps the grains separate.
Finish with Prawns and Coriander Pesto for Bright Flavor
Prepare the coriander pesto while the sauce finishes cooking. Combine chopped coriander, green chilli, and toasted pine nuts in a food processor.
Add olive oil, lemon zest, and a small amount of salt. Pulse until the mixture forms a coarse paste.
Once the sauce has thickened, add the cooked fregola to the pan. Stir to combine evenly with the sauce.
Add the prawns and reserved charred tomatoes. Cover the pan and cook for five to six minutes.
Stir occasionally until the prawns are fully cooked and tender. Ensure they turn opaque and are evenly heated.
Remove the pan from the heat once the dish is ready. The sauce should coat the fregola and prawns evenly.
Serve directly from the pan or divide into shallow bowls. Spoon portions carefully to include all elements.
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Finish each serving with a generous spoon of coriander pesto. The pesto adds freshness and contrast to the rich sauce.
Serve with lemon wedges on the side for added brightness. Extra pesto can be offered separately for additional flavor.
This dish combines bold spices with fresh herbs and seafood. It delivers a satisfying and well-balanced meal suitable for any occasion.
