Spicy Mauritian Prawn Rougaille recipe
This is a classic tomato-based Mauritian dish made with prawns cooked in the most delicious tomato sauce infused with herbs. Throw in green chillies for added heat and serve with turmeric steamed rice.
Ingredients
For the rougaille
- 200 g Jumbo king prawns raw
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 2 fresh tomatoes diced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh coriander chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp spring onions sliced
- 2 green chillies sliced lengthways
- 2 tbsp vegetable oil
- water
- sea salt and cracked black pepper to taste
For the turmeric rice
- 1 cup basmati rice
- 2.5 cups water
- 1 tsp turmeric
- 1/2 onion chopped
- coriander for garnishing
- vegetable oil
- Drizzle of lime juice optional
Instructions
Make the prawn rougaille
- Stir-fry prawns: In a bowl marinate the prawns with half the garlic, salt and pepper. Heat the oil in a frying pan, making sure it is hot. Add the prawns and stir-fry for 2 minutes. Set the prawns aside.
- Make tomato sauce: In the same pan sweat onions for 2 minutes and stir in the garlic for 30 seconds. Add the chillies and tomatoes and cook for 2 minutes until softened. Mix in the thyme, spring onions and parsley. Cover and simmer for 5 minutes. If the sauce is dry add a little water to loosen it.
- Add prawns: Add the prawns and coriander, and simmer for another 2 minutes until you get a rich sauce that coats the prawns. Season with salt and pepper.
- Serve: Sprinkle a little coriander and spring onions just before serving. Serve with fluffy turmeric rice.
Make the turmeric rice
- Add 1 tbsp vegetable oil to a heated pan and sweat the onions for 2 minutes. Stir in the turmeric and cook for 30 seconds to release the aroma. Add the rice and mix well before adding water. Cover and cook on a low heat for 15 minutes or until all the water is evaporated and the rice is cooked and fluffy. Finish with a sprinkle of coriander and a drizzle of lime juice.