Oh My! The best of my first few attempts at Mexican cooking! This sauce is outstanding and could be used on other fish and I will try it on chicken also. From Mexican, Healthy Ways with a Favourite Cuisine.
Provided by Derf2440
Categories Sauces
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the dried chili in a heatproof bowl and pour over boiling water to cover.
- Leave to soak for 30 minutes until softened.
- Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife.
- Chop the flesh roughly and set it aside.
- Heat the oil in a frying pan and fry the onion and garlic until soft.
- Cut a cross in the base of each tomato.
- Place them in a heatproof bowl and pour over boiling water to cover.
- After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain.
- The skins will have begun to peel back.
- Skin the tomatoes completely, then cut them in half and scoop out the seeds.
- Chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli.
- Stir in the ground cumin and cook for 10 minutes, stirring occasionally.
- Tip the mixture into a food processor or blender.
- Add the stock and process on high speed until smooth.
- Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.
- Stir in the creme fraiche until it has been incorporated completely.
- Squeeze the juice from the lime and stir it into the sauce.
- Season with salt to taste, then increase the heat and bring the sauce to simmering point.
- Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.
- Serve on a bed of rice and offer warm tortillas separately.
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Bashir Mosh
[email protected]This recipe is a must-try for any seafood lover.
Joshua Mcdonald
[email protected]This dish is always a hit when I make it for guests.
Paul Beenis
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Tatjana Sinuova
[email protected]This was my first time cooking prawns and they turned out perfectly! The almond sauce was creamy and flavorful.
Bloom Winx
[email protected]I'm allergic to almonds, so I used pine nuts instead. It was still very good.
Hani AlAlawi
[email protected]This recipe is a great base, but I like to add some roasted red peppers and spinach for extra flavor and color.
Shehneela Shandar
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better.
Joseph Kainga
[email protected]The prawns were a bit overcooked, but the almond sauce was very good.
Bismillah Khan
[email protected]5 stars! This dish is so flavorful and easy to make. I will definitely be making it again.
Ishara Maduranga (Gamage)
[email protected]I have made this recipe several times now and it never disappoints. It's easy to follow and the end result is always delicious.
Darius “D.Brown1520” Brown
[email protected]Wow! This recipe is a keeper. The prawns were succulent, the sauce was rich and creamy, and the almonds added a nice textural contrast. My family loved it.
Parvez ladla
[email protected]This was my first attempt at making prawns with almond sauce and it turned out fantastic! The flavor of the almonds and garlic complemented the prawns perfectly.