Last post I did declare that I would be providing your eager eyes with a recipe for the garam masala chermoula prawns I cooked for the “Graz vs Queenie Challenge”… I really think we could’ve put a little more (or lot more… or even some) thought into the name of the challenge. Doesn’y exactly sound like an arena where legends are born now does it?

Not to worry, it’s been a festive couple of weeks and now I feel thought process’s should be kept to a minimum and I should stick to what I do best; gratifying carnie folk with my unusual shaped penis… they call it “crazy williy”. Or maybe I could just get on with the damn recipe and let you get on with breaking our new years resolutions one by one…

This is my OG recipe for chermoula but, because I needed to use garam masala for the challenge, I omitted the cumin, coriander seed, paprika and tumeric and used about 2 tablespoons of garam masala instead. I am a lunatic. Oh, and chermoula is good with all sorts of stuff including seafood, chicken, lamb, croquettes and the bit of belly just below your girlfriend’s belly button. Mmmm.

CHERMOULA

1 ½ teaspoons cumin seeds, toasted

1 teaspoon coriander seeds, toasted

1 tablespoon paprika

2 teaspoons tumeric

1 long red chilli, deseeded and chopped

1 brown onion, medium dice

60 mL lemon juice

1 bunch coriander, chopped (maybe save a few leaves to garnish the prawns)

½ bunch parsley, chopped

2 garlic cloves, crushed

½ cup each olive oil and blended/vegetable oil

½ teaspoon salt

• Blitz toasted spices in a spice grinder or motar and pestle
• Combine all ingredients, only using half of the oil initially, in a food processer and blitz until consistency of coarse paste
• Add remaining oil and pulse a couple more times to combine
• Check seasoning, adding a little more salt if required

CHERMOULA PRAWNS

1kg fresh prawns

chermoula (recipe above for those of you who might still be feeling a little dull)

1 stalk of curry leaf

a few coriander leaves if you read the part about saving them in the chermoula recipe

steam rice to serve

• Marinate the prawns in ½ cup of chermoula for an hour before you are thinking you might like to cook them
• Heat a splash of oil in a large pan over high heat. Once hot add prawns and curry leaf. Toss every 20-30 seconds
• Depending on size, prawns will be ready in 1-2 minutes
• Serve with rice, coriander and extra chermoula on the side

Don’t say nobody loves you.