Serves 2
olive oil 2 tbsp
spring onions 5 giant
garlic 2 cloves, peeled and crushed
child potatoes 200g, peeled and halved, or giant potatoes, cubed
preserved lemons 30g, chopped
shelled peas 150g (if you may get contemporary pods, purchase 400g and retain the pods in a big bowl)
floor turmeric a pinch
saffron a pinch
entire coriander seeds 1 tsp
prawns 8 giant (shells and heads intact)
salt and freshly floor black pepper to style
Place the olive oil in a tagine or heavy-based pan with a well-fitting lid and warmth on a medium-low setting. Chop the spring onions. Retain the inexperienced elements for later and place the white elements within the pan with the crushed garlic. Sauté for 1 minute, then add the potato halves (or cubes) and a sprinkling of salt. Sauté for about 10 minutes, stirring sometimes and maintaining the warmth low. Stir within the preserved lemons and half the peas, then add the turmeric, saffron and coriander seeds. Season with one other pinch of salt and sauté for an additional minute.
If in case you have used peas of their pods, boil some water and pour 2 cups over the empty shells; they'll infuse and provides the water added flavour. For those who don’t have any pea pods, it's OK – simply use boiling water.
Add 1 cup of the infused/boiling water to the tagine. Improve the warmth to deliver to the boil, then cowl and cook dinner for five minutes.
Open the lid fastidiously and place the prawns within the liquid, pushing them in between the potatoes and peas. High with the remaining peas and the inexperienced elements of the spring onions, and season effectively with salt and pepper. If there may be not a lot liquid left, high it up a bit with extra boiling water (infused, when you've got it) in order that it simply covers the prawns.
Change the lid and cook dinner for 8-10 minutes. The prawns ought to have turned a deep pink. If they're actually giant, it might take a pair extra minutes, however don’t depart them to cook dinner for too lengthy. Serve instantly.
From Honey & Co At Residence: Center Japanese Recipes From Our Kitchen by Sarit Packer and Itamar Srulovich (Pavilion, £26)
The Observer goals to publish recipes for sustainable fish. Examine scores in your area: UK; Australia; US
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