Tariq Almaashi at Turath Al Mandi
‘This is a variation of one of my mother’s traditional Yemeni recipes. The shrimps can be replaced by a fillet of fresh fish or any other seafood, and you can use olive oil instead of vegetable oil.’

Ingredients
1kg peeled shrimps (10-20)
1 fresh tomato, diced into cubes
2 large red onions, thinly sliced
6 cloves of garlic, ground
2 tbsp fresh chopped coriander
4 tbsp tomato paste
100g tamarind paste, soaked in half a cup of hot water
1 tbsp fresh chilli paste or purée (no additives!)
2 cups fish or chicken stock
Arabic spices (cumin, coriander, cardamom, cinnamon and cloves)
Pinch of oregano
Vegetable oil
Salt and pepper

Method
1 In a large saucepan, sauté the onions in oil until golden brown.
2 Add the shrimps and sauté until they turn pink in colour.
3 Add the garlic, cilantro, spices, oregano and fresh tomato. Cook over a medium heat for about five minutes, until the ingredients are fused together.
4 Add tomato paste, tamarind paste and chilli paste and gently sauté for about three minutes.
5 Add two cups fish or chicken stock (alternatively, just use water).
6 Reduce the heat to a low setting and leave the dish to simmer for five to eight minutes, stirring occasionally.
7 Serve with steamed rice or bread.