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- Cuisine: Mauritian
Prawns cooked simply in Mauritius’ favourite fresh gingery tangy tomato sauce.
Ingredients
1kg king prawns, peeled – heads and tails left on
½ kg tomatoes, peeled and chopped
2 hot red or green chillies, finely chopped
1 tbsp garlic, finely chopped
½ bunch parsley, finely chopped
2 stems thyme leaves
1 tbsp cumin powder
1 tsp white pepper
2 tbsp virgin olive oil
1 Spanish onion, diced
½ cup white wine
1 tsp salt
1 tsp paprika
½ bunch coriander, chopped
Preparation
Heat oil over medium heat and add onions, ½ of the garlic and cook until golden. Pour in ½ 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 basmati rice.
Mauritian Restaurants
Displaying 1 of 1 Mauritian Restaurants.
| Restaurant | Suburb | |
| 1. | Bukhara Double Bay | Double Bay |
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