Heat the olive oil in a medium sized saucepan and fry the garlic until it starts to colour. Add the caraway and chilli and stir for 30 seconds.
Add the green pepper and soften for 10-15 minutes.
Pour the tomatoes into a colander with a bowl underneath. Reserve the juices for another dish. Pinch out and discard the hard stalks and put the tomatoes into another bowl. Break them up well using your hands or a fork.
When the peppers are ready add the tomatoes to the pan and simmer for 20 minutes, stirring occassionally. Meanwhile peel the prawns.
Three minutes before the end of cooking add the prawns to the sauce. Season with sugar, salt and pepper.
Sprinkle with parsley before serving with some good bread and a rocket salad.