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Prawn tagine recipe

Neil Perry
Neil Perry

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Tagine of prawns, and potatoes.
Tagine of prawns, and potatoes.William Meppem

The tagine is the original one-pot wonder. This prawn dish's added advantage: it's relatively fast.

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Ingredients

  • 2 tbsp extra virgin olive oil

  • 8 small new potatoes, steamed until half cooked

  • 1 Spanish onion, finely chopped

  • 450g vine-ripened tomatoes, peeled, diced and drained

  • 2 tbsp honey

  • sea salt

  • juice of 1 lemon

  • 600g green king prawns, peeled

  • 2 tbsp coriander leaves

  • 1 long red chilli, cut into rounds

For the chermoula

  • 1 tsp cumin seeds, roasted and ground

  • 3 garlic cloves, peeled 1 tbsp saffron water (pinch saffron soaked in hot water for 15 mins)

  • 1 tsp ground ginger

  • ½ tsp paprika

  • ½ tsp ground turmeric

  • 1 tsp cayenne pepper

  • 3 tbsp extra virgin olive oil

Method

  1. 1. To make the chermoula, put everything in a blender and purée.

    2. Place a tagine or heavy-bottomed casserole dish over a low-medium heat. Add the olive oil, then the onion, potato and chermoula, and cook for about 5 minutes, until soft.

    3. Add the peas, tomatoes, honey, salt, lemon juice and 1 cup of water and bring to the boil. Reduce the heat to a simmer and cook for about 30 minutes.

    4. Add the prawns and cook gently for about 3-4 minutes, turning once. Spoon onto 4 plates and sprinkle with the coriander leaves and chilli rounds. Serve with steamed couscous. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.watoday.com.au/goodfood/recipes/prawn-tagine-recipe-20170306-gurh2q.html