Chermoula Kingklip and Prawn Medley

  • 1 tbsp olive oil
  • 2 large yellow peppers, deseeded and sliced
  • 500g ripe tomatoes, blanched halved and deseeded
  • A pinch of saffron
  • 50g purple pitted olives
  • 800g skinned kingklip cut into bite size chunks
  • 600g shelled deveined prawns
  • For the chemoula sauce:
  • ½ cup chopped coriander
  • ½ cup chopped flat leaf parsley
  • ½ preserved lemon, finely chopped
  • 4 cloves crushed garlic
  • 2 tsp toasted ground cumin
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 150-200ml olive oil
  • 2 tsp white wine vinegar
  • Salt and pepper

1. First make the chermoula sauce by combining all the ingredients in to a bowl of a food processor or blender.

2. Add 100ml warm water.

3. Blend until you have a smooth loose paste.

4. Using a wide heavy bottomed pan, sauté the peppers with 1 tablespoon of olive oil over a medium heat until quite soft.

5. Add the tomatoes and the chermoula paste and the saffron.

6. Cook the mixture for approximately 10 minutes or until the sauce is nice and thick.

7. Now add the olives along with the kingklip and cook 4-6 minutes.

8. Then add the prawns and continue to cook until the prawns turn pink.

9. Remove from the heat and serve immediately with some saffron or plain rice.

10. Serve on a platter with plain rice or couscous.

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