Mauritian prawn rougaille

Ingredients

• Olive oil
• 1 red onion, diced finely
• 1 tbsp garlic, crushed
• 125ml white wine
• 500g tomatoes, peeled and chopped
• 1 tbsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp white pepper
• 2 green chillies, chopped
• ½ bunch, flat leaf parsley, finely chopped
• 2 thyme sprigs, leaves picked
• 1 kg tiger prawns, shelled, heads and tails in tact
• ½ bunch coriander, chopped

Method:

1. Heat 2 tbsp of olive oil in a saucepan over medium heat. Add the onion and half the garlic and fry until golden.
2. Pour in half the wine to soften the onion, then add the tomatoes and cook for a few minutes over high heat to reduce.
3. Stir in the cumin, paprika, salt and pepper and add a drizzle of olive oil.
4. Add the chilli, parsley and thyme and remove from the heat.
5. Heat a little more oil in a frying pan and fry the remaining garlic until fragrant.
6. Add the prawns, season with salt and pepper and cook both sides until cooked through.
7. Pour in the remaining wine to deglaze the pan.
8. Tip the prawns into the rougaille and stir through the coriander.

To serve:

9. Serve with steamed rice.

• dinner
• prawn
• seafood