The Tagine Foundation Stone: Chermoula with Seafood, Vegetables and Cous Cous
Before preparing, marinade the prawns in coriander and parsley overnight. This will alter the Chermoula dramatically despite the below recipe not mentioning it.
- 500g large prawns with shells on
- 2 garlic cloves
- 1 small bunch of flat-leaf parsley
- 1 bunch of coriander
- 1 tablespoon mild paprika powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- juice from 1 lemon
- 2 tablespoons olive oil
- ¼ teaspoon coarse sea salt
First make the chermoula: mince the garlic and salt with a pestle in a mortar. Chop the parsley and coriander finely. Put the finely rubbed garlic into a dish with the parsley, coriander, paprika powder, ginger powder, ground cumin seed, cayenne pepper, lemon juice, olive oil and 2 tablespoons of water. Mix everything well. It must be a thick sauce, like a pesto. If needed, add a dash of water.
Peel the prawns, leaving the tails attached. Run a small sharp knife down the back and remove the dark vein. Rinse the prawns and pat them dry in kitchen paper.
Stir the prawns into the chermoula. Transfer everything into the tagine base, cover with the lid and cook for 15 minutes over very low heat.