Prawns With Almond Sauce - peppers

Method

• 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.