- 1 small bunch of fresh coriander leaves, finely chopped
- 1 small bunch of parsley, finely chopped
- 2 cloves of garlic
- 1 t salt
- 15 ml argan or extra virgin olive oil
- 15 ml lemon juice
- 16 large prawns, cleaned
- For the m'chermel sauce (red sauce)
- 1 red onion, quartered
- 2 ml turmeric
- 10 ml ras al hanout spice mix
- 4 tomatoes, quartered
- 60 ml pomegranate syrup
Place the coriander, parsley, garlic and 2ml (½t) of the salt in a mortar then pound with a pestle until creamy.
Gradually add 7.5ml (½T) oil and 7.5ml (½T) lemon juice. Rub the sauce into the prawns then cover and refrigerate for at least 1 hour.
About 30 minutes before serving, prepare the tomato sauce.
Heat a frying pan then add the remaining oil, the onion, turmeric, ras el hanout, tomato and pomegranate syrup.
Sprinkle with the remaining salt then simmer over a medium-low heat for about 8 minutes.
Add the prawns and cook for a further 4 minutes, or until pink in colour.
Taste, add the remaining lemon juice if necessary then serve hot.
Cook’s notes: This dish is rich in amino acids, omega-3 oils, phosphorus and antioxidants, B vitamins, selenium and zinc, and is an excellent food for the brain, memory, intellect and beauty.
Argan oil (a dark oil with a nutty fl avour made from the argan tree) is produced in Morocco, but can be bought at selected health shops.
Ras el hanout is a North African spice blend that can be bought ready-made at selected spice shops, or make your own ras el hanout at home.
M'chermal is the name of a traditional red sauce served with a variety of dishes in Morocco, or in which dishes are cooked.