Prawn Casserole (Tajen)

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Prawn-Casserole-e copy



  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon curcum
  • 1 teaspoon saffron
  • 1 teaspoon grated chilli (shatta)
  • 1 tablespoon coconut
  • Sweet pepper
  • 1 Kg prawns, medium size
  • 1 tablespoon lemon peel 

Sauce mixture:

  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 5 big tomatoes, peeled and chopped
  • 2 tablespoon Nada Tomato Paste
  • ½ cup parsley, chopped
  • ½ cup coriander, chopped

Top layer:

  • Parsley for decoration


  1. In a small bowl, put salt, pepper, cumin, curcum, saffron, grated chili and coconut. Stir well to blend. 
  2. Put prawns in a deep bowl. Sprinkle the spice mixture and stir well for prawns to be well covered. Add lemon peel and mix well. 1 tablespoon of lemon juice can be added. Leave prawns to set for 15 minutes.
  3. Tomato sauce: In a medium size pan, put oil on medium heat. Add garlic and onion. Stir ingredients until onion becomes tender. Add Nada Tomato Paste and tomatoes and stir for 1-2 minutes. Add parsley and coriander. Let the sauce heat for 5-7 minutes till it thickens. Add a little bit of salt and pepper. 
  4. Prepare a medium size oven tray. Spread half the sauce in the tray and all the prawn then pour the rest of the sauce over the prawn.
  5. Put the prawn casserole in the oven for 30 minutes.
  6. Remove from oven, sprinkle parsley and serve hot.
  7. Nada suggests presenting it with white rice or bread.