This is a dish for a special occasion, whether a celebration or a romantic dinner, combining the lavishness of the ingredients with the bite of the chilli and the flavour of the spices.
3 Tbsp vegetable oil
2 onions, chopped
5 medium-sized tomatoes, grated
2 tsp ground coriander
1 tsp crushed garlic
1 tsp crushed ginger
2 Tbsp tomato purée
1 tsp salt
2 tsp sugar
3 African bird’s-eye chillies or 1 green chilli, chopped
2 lobster tails
225 g peeled prawns
1. Heat the oil in a pan and fry the onions until golden brown.
2. Add the tomatoes, ground coriander, garlic, ginger, tomato purée, salt, sugar and chilli. Mix together and simmer until the ingredients are soft and the mixture is relatively smooth.
3. Add the lobster tails and simmer gently for 20 minutes. Add the prawns, making sure they are covered by the mixture. Simmer for 10 minutes more.
4. Serve each lobster tail covered with the tomato mixture and topped with half the prawns. Serve on a bed of white rice.
Serves 2