Moroccan · Tagines
Prawn Tagine with Tomato Sauce
Large prawns are gently poached in a spiced tomato sauce thickened with garlic and a touch of harissa, a coastal tagine that cooks in a fraction of the time of the meat versions since the prawns need only minutes to turn pink and tender.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g large raw prawns, peeled
- 3 tomatoes, grated
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 tsp harissa paste
- 1 tsp cumin and 1/2 tsp paprika
- 3 tbsp olive oil
- Handful coriander, chopped
Method
- 1
Build the sauce
Warm the oil and soften the onion and garlic, then add the grated tomatoes, harissa, cumin and paprika. Simmer 12–15 minutes until thickened.
- 2
Add prawns
Nestle the prawns into the sauce and cook 4–5 minutes until pink and just cooked through.
- 3
Finish
Stir in chopped coriander and adjust seasoning.
- 4
Serve
Serve hot with bread or over plain couscous.
Chef's tips
- Add the prawns last and don't overcook them — they turn rubbery within a minute or two of being done.
- Adjust the harissa to taste; a little goes a long way.
Frequently asked questions
Can I use frozen prawns?
Yes, thaw completely and pat dry first so they sear rather than steam in the sauce.