Prawn & tomato tagine

Prawn & tomato tagine

By
From
A Month in Marrakesh
Makes
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1kg ripe plum tomatoes
boiling water
iced water
3 tablespoons olive oil
garlic, peeled and thinly sliced
2 tablespoons flat-leaf parsley, finely chopped
2 fresh bay leaves
1 teaspoon ground cinnamon
2 tablespoons sugar
12 large prawns, deveined and with tails left on
squeeze lemon juice
couscous

Method

  1. Cut a cross in the top of 1kg ripe plum tomatoes and plunge them into boiling water for a couple of minutes. Drain the tomatoes in a colander, transfer them to a bowl of iced water, then drain again and remove the skins. Halve and deseed, then cut into quarters.
  2. Meanwhile, heat 3 tablespoons olive oil in a large saucepan over medium heat and sauté 4 garlic cloves, peeled and thinly sliced, 2 tablespoons flat-leaf parsley, finely chopped and 2 fresh bay leaves for a few minutes or until softened. Add 1 teaspoon ground cinnamon and 2 tablespoons sugar, then cook for a further 2 minutes. Add the prepared tomatoes and cook over a low heat for 20 minutes, stirring carefully, until the mixture reduces and thickens.
  3. Place 12 large prawns, cleaned, deveined and with tails left on, on top of the tomato mixture, cover with a lid, and cook for about 10 minutes, or until the prawns are cooked. Stir the mixture to coat the prawns in the sauce and serve with a squeeze of lemon juice, couscous
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again