Name: Spicy prawn and tomato tagine
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 3 clove garlic, crushed; 1 teaspoon ground ginger; 1 teaspoon and cumin; 1/4 teaspoon chilli powder; 1 kilogram tomatoes, chopped coarsely; 1.5 kilogram uncooked medium king prawns (shrimp); 1/4 cup fresh flat-leaf parsley,finely chopped; 1/4 cup coriander (cilantro), finely chopped; 1/4 cup (30g) roasted unsalted pistachios, finely chopped; 1 tablespoon preserved lemon rind, finely chopped

Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

3 clove garlic, crushed

1 teaspoon ground ginger

1 teaspoon and cumin

1/4 teaspoon chilli powder

1 kilogram tomatoes, chopped coarsely

1.5 kilogram uncooked medium king prawns (shrimp)

1/4 cup fresh flat-leaf parsley,finely chopped

1/4 cup coriander (cilantro), finely chopped

1/4 cup (30g) roasted unsalted pistachios, finely chopped

1 tablespoon preserved lemon rind, finely chopped

Method

1.Heat oil in tagine or flameproof casserole dish, cook onion and garlic, stirring, until onion softens. Add spices, cook, stirring, about 1 minute or until fragrant. Add tomato, cook, stirring, about 5 minutes or until tomato softens. Bring to the boil. Reduce heat, simmer, stirring occasionally, 10 minutes or until sauce thickens slightly.

2.Meanwhile, shell and devein prawns leaving tails intact.

3.Add prawns to pan, cook, covered, stirring occasionally, about 5 minutes or until prawns are changed in colour. Season.

4.Combine herbs, nuts and preserved lemon in small bowl.

5.Serve tagine sprinkled with herb mixture.

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Ingredients

Method

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