About the Recipe
I first had this at a Turkish restaurant in Perth and fell in love with the dish. It got to the point where I would go and have it nearly every week! I found a couple of recipes online and tried it out but it wasn’t the same as the restaurant. One day I asked the chef how was his so delicious, and know what he said? You need to cook it with love! How very helpful! After years of tweaking the recipe, I finally got it down to as similar as I remembered it!
The best way to enjoy this is with some Turkish bread and some salad on the side, or pair it with some Pine Nut and Vermicelli Rice.
Ingredients
Ingredients
20 pieces of medium-sized prawns, peeled and leave the tails intact (around 300g)
3 tbsp olive oil
2 bay leaves
1 large onion, diced
4 cloves garlic, minced
1 large green chilli, minced
1 can (400g) chopped tomatoes (you can also use fresh)
2 tsp paprika powder
1 cup water
2 tbsp tomato puree
1 yellow bell pepper, chopped
200g potatoes, roughly cut then boiled
150g white button mushrooms, sliced
A handful of parsley leaves, chopped
1 to 2 cups mozzarella cheese, grated
Salt and black pepper to taste
Preparation
Preheat oven to 200ºC grill setting
On medium flame, heat olive oil in a large pot and add the bay leaves. Stir briefly then add onion, garlic & green chilies and sauté until soft and fragrant.
Add the tomatoes, paprika powder and half a teaspoon of salt. Cook briefly for two minutes then add a cup of water.
Cover with a lid and let the tomatoes cook for 2 minutes.
Add the tomato puree and stir well. Add the bell peppers, mushrooms and potatoes. Let simmer for 2 to 3 minutes.
Add in the shrimps then the chopped parsley. Simmer for another 2 to 3 minutes or until prawns are cooked through.
Transfer the dish into a baking dish and top with mozzarella cheese, to your hearts content! Place in preheated oven and grill until cheese melts and browns.
Serve immediately and enjoy!