1. Place the dried chili in a heatproof bowl and pour over boiling water to cover. 2. Leave to soak for 30 minutes until softened. 3. Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife. 4. Chop the flesh roughly and set it aside. 5. Heat the oil in a frying pan and fry the onion and garlic until soft. 6. Cut a cross in the base of each tomato. 7. Place them in a heatproof bowl and pour over boiling water to cover. 8. After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain. 9. The skins will have begun to peel back. 10. Skin the tomatoes completely, then cut them in half and scoop out the seeds. 11. Chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli. 12. Stir in the ground cumin and cook for 10 minutes, stirring occasionally. 13. Tip the mixture into a food processor or blender. 14. Add the stock and process on high speed until smooth. 15. Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes. 16. Stir in the creme fraiche until it has been incorporated completely. 17. Squeeze the juice from the lime and stir it into the sauce. 18. Season with salt to taste, then increase the heat and bring the sauce to simmering point. 19. Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through. 20. Serve on a bed of rice and offer warm tortillas separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
