Mauritian prawn rougaille
Delicious classic Mauritian dish
- Olive oil
- 1 x red onion, diced finely
- 1 tbsp garlic, crushed
- 125ml white wine
- 500g tomatoes, peeled and chopped
- 1 x tbsp. ground cumin
- 1 x tsp sweet paprika
- 1 tsp salt
- 1 tsp white pepper
- 2 x green chillies, chopped
- ½ bunch, flat leaf parsley, finely chopped
- 2 x thyme sprigs, leaves picked
- 1 kg tiger prawns, shelled, heads and tails in tact
½ bunch coriander, chopped
- Heat 2 tbsp of olive oil in a saucepan over medium heat. Add the onion and half the garlic and fry until golden.
- Pour in half the wine to soften the onion, then add the tomatoes and cook for a few minutes over high heat to reduce.
- Stir in the cumin, paprika, salt and pepper and add a drizzle of olive oil.
- Add the chilli, parsley and thyme and remove from the heat.
- Heat a little more oil in a frying pan and fry the remaining garlic until fragrant.
- Add the prawns, season with salt and pepper and cook both sides until cooked through.
- Pour in the remaining wine to deglaze the pan.
- Tip the prawns into the rougaille and stir through the coriander.
- Serve with steamed rice.