Add the chopped tomato flesh, garlic, lemon juice and season, to taste, with salt and freshly ground black pepper. Continue to cook, stirring occasionally, for 6-8 minutes, or until most of the excess liquid has evaporated but the pan contents still retain some moisture.
Heat a frying pan over a medium to high heat, add the cumin seeds and dry fry until toasted and fragrant.
Add two tablespoons of the olive oil and all of the spinach leaves, stirring well to coat the spinach in the oil. Continue to cook until the spinach has wilted.
Place the tomatoes into a bowl and cover with boiling water. Set aside for 30 seconds, then drain the tomatoes and peel away the skins.
Transfer the spinach mixture to a bowl, then add the remaining olive oil to the same pan and pan juices and return to a medium heat.
Add the chopped prawns and fry for 2-3 minutes, or until pink and opaque.
Cut the peeled tomatoes into quarters, setting the seeds and excess juice aside in a separate bowl. (NB: The seeds and excess tomato juice are not needed for this recipe. They can be frozen for use in stocks, sauces and soups.) Chop the tomato flesh roughly.
Tangier Chilly by Mr. Mack’s Snacks is a homage to Chilly Mack himself and the house of the tangerine. By combining Tangie x Larry OG x Pakistani, Mr. Mack emphasizes an euphoric Kush undertone with sweet citrus organic compounds (terpenes). The buzz is happy and lighthearted while being kind to the body. Mr. Mack swears by the stress-relieving and anxiolytics qualities this strain of cannabis. Adore Tangier Chilly and its predominantly indica hybrid effects while in during the day for an enjoyable, functional buzz.
When smoked or converted into an edible form, the flavor of the Tangier Chilly strain is best described as Citrus, Orange, and Pine.
Reference ID: #694db808-7234-11ec-a07f-55437a656955
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