Chermoula Prawns

From Dish magazine:

The smell of making this chermoula nearly toppled me, this is a recipe to put in your back pocket, (I have to admit I nearly didn't give it out myself) and keep for a day when you need lots of compliments to make you feel good.

Ingredients:
24 large, raw peeled prawns, with the tails on
2 tablespoons of olive oil

Chermoula:
2 cloves of garlic, roughly chopped
1 teaspoon each of ground cumin, sweet smoked paprika and coriander
1/2 teaspoon of ground turmeric
1/4-1/4 teaspoon of chilli powder
handful of roughly chopped coriander
zest and juice of 1 lime
1 medium vine tomato, roughly chopped
3 tablespoons of olive oil
sea salt and freshly ground pepper

To serve:
lime wedges

Method:
Chermoula: place all ingredients in a food processor and process to a paste
Place in a bowl over prawn (make sure prawns are well coated) and marinade for 30 minutes

heat oil in large saute' pan and when hot, fry prawns for 2-3 minutes, turning till lightly golden ( this may be better in batches)