Prawn tagine with chermoula #NeilPerry.

‘The tagine is the original one-pot screamer, and this prawn dish has the added advantage of being relatively fast’ says Neil Perry who suggests to use any seafood you like. And I love Chermoula and this is a new way to cook it !

You need for 4 fashionistas:
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

• Pour a big fat wine.
• Slip into Celine dress.
• To make the Chermoula, put everything in a blender and whizz till it’s all pretty mushy.
• Steam to half cooked the potatoes.
• Chop the tomatoes and the onions.
• Place a tagine or heavy-bottomed (such as yourself) 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 as your skin after crème de la mer.
• 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.
• Add the prawns and cook gently for about 3-4 minutes, turning once.
• Spoon onto 4 plates and accessorise with the coriander leaves and chilli rounds.
• Serve with steamed couscous.
• Yum