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