Here's a fabulous dish from "Malouf" by Greg Malouf. Prawns in Ras El Hanout (Moroccan spice mix) with sauteed leeks, fennel and tomato in a white wine, cream and saffron sauce. It's a sort of "curried prawns" dish. Rice or pasta to accompany.
I've bought Ral el Hanout from Herbie's Spices before (not cheap!) so this time I used Malouf's recipe to make my own.
In a dry frypan, lightly toast and then grind each of the folloing separately:
1 tsp cumin seeds
1 tsp coriander seeds
seeds from 6cardamom pods
1/2 tsp fennel seeds
1/2 tsp black peppercorns
Put through a sieve to remove any husks. Then add the following:
2 tsp sweet paprika
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp cayenne pepper (maybe 1/2 tsp as the family found it a bit spicy)
1 tsp sea salt
1/2 tsp sugar
1/2 tsp ground allspice
Prawns were marinated in the mix before cooking. This spice mix would be fine on chicken or lamb.