Prawn Tomato Tagine
Prawn Tomato Tagine
Prawn Tomato Tagine
Serves 4
   12 large prawns
   1 kg ripe plum tomatoes
   4 garlic cloves
   3 tablespoons olive oil
   2 tablespoons flat-leaf parsley
   2 fresh bay leaves
   1 teaspoon ground cinnamon
   2 tablespoons sugar

Cut a cross in the top of 1 kg 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.
   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.
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 or bread.

From: A Month In Marrakesh: A Food Journey to the Heart of Morocco. By Andy Harris. Published by Hardie Grant.
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