Prawn, Tomato & Fennel Tagine
Ingrediënten
- 2 fennel bulbs trimmed and thickly sliced lengthways
- 3 tablespoons olive oil
- 15 g butter
- 3 teaspoons turmeric
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 25 g fresh root ginger peeled and finely chopped
- 500 g raw peeled prawns
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 400 g tomatoes can drained of juice
- small bunch coriander chopped
- bunch flat leaf parsley chopped
- salt and pepper
Instructies
- Heat 1 tablespoon of the oil and the butter in a heavy-based frying pan, add the fennel and cook for 4 minutes on each side until golden brown.
- Toss in 1½ teaspoons of the turmeric and set aside.
- Heat the remaining oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the onion, garlic and ginger and cook for 1,5 minutes until beginning to colour.
- Add the prawns and cook for 3 minutes until they turn pink, then stir in the remaining turmeric and the paprika.
- Add the sugar, tomatoes and half the herbs.
- Cover and cook gently for 10 minutes.
- Stir in the fennel, re-cover and cook for a further 5 minutes.
- Season, garnish with the remaining herbs and serve with crusty bread or couscous, if liked.
Notes / Tips / Wine Advice:
For spicy turmeric & lime prawns,
heat 2 tablespoons olive oil in a frying pan or tagine over a medium heat, stir in 2 chopped garlic cloves, 1,5 deseeded and chopped chillies and 1 tablespoon chopped preserved lemon rind and cook for 1,5 minutes to let the flavours mingle. Stir in 450 g raw peeled prawns and cook for 3 minutes. Stir in 2 teaspoons turmeric and the juice of 2 limes, heat and season. Garnish with a chopped bunch of coriander and serve with warm flatbreads or couscous.--------------------------------------------------------------------------------------------------
