Prawn tagine recipe

Neil Perry
Tagine of prawns, and potatoes.
Tagine of prawns, and potatoes. Photo: William Meppem

The tagine is the original one-pot wonder. This prawn dish's added advantage: it's relatively fast.


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


1. To make the chermoula, put everything in a blender and purée.

2. Place a tagine or heavy-bottomed 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.

3. 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.

4. Add the prawns and cook gently for about 3-4 minutes, turning once. Spoon onto 4 plates and sprinkle with the coriander leaves and chilli rounds. Serve with steamed couscous.