I saw this made today on Food Safari during a program featuring the food of Mauritius. The sauce is supposedly eaten at least twice a day so I'm imagining it is used with other seafoods, meats and as a condiment. I really want to try this with my home grown tomatoes.
- 1 kg king prawns, peeled but heads and tails left on
- 2 tablespoons virgin olive oil
- 1 red onion, diced
- 1 tablespoon garlic, finely chopped, divided for use
- 1⁄2 cup white wine, divided for use
- 500 g tomatoes, peeled and chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 1 tablespoon cumin powder
- olive oil, extra drizzle
- 2 sprigs thyme leaves
- 1⁄2 bunch parsley, finely chopped
- 2 red chilies or 2 green chilies, hot ones finely chopped
- pepper, extra for seasoning prawns
- 1⁄2 bunch coriander, chopped
- Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions.
- Add tomatoes and cook for a few minutes over high heat to reduce.
- Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
- Add thyme, parsley and chillies.
- In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
- Pour in remaining wine to deglaze pan.
- Return prawns to rougaille and stir through coriander.
- Serve with steamed white rice.
Jan, this is awesome, and you could easily use the sauce with lots of things but it was fab with prawns! I didn't use prawns with shells on but still really enjoyed it with large peeled prawns, plenty of coriander, and a generous dash of red pepper flakes rather than the chopped chilli .. I do have to watch the heat for my husband. This is so easily prepared and just full of flavour, I served it over white rice and we happily ate the lot. I did use a can of diced tomatoes and half a dozen fresh tomatoes, and enjoyed the mix.
Thanks, lovely recipe, made for Oz/NZ Christmas PMMR tag game.
So simple to make and yet so flavoursome. I used peeled uncooked prawns. I didn't have chilli so I used red chilli flakes instead, also had to omit the wine but used a splash of cider vinegar. I served it over rice and the whole family enjoyed it.