African > Prawn > Rougailles

Coconut Prawn Rougaille Recipe

Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 can of diced tomatoes (14 oz)
- 1 cup of coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the chopped onion and cook for 2-3 minutes until softened.

3. Add the minced garlic and grated ginger and cook for another minute.

4. Add the cumin powder, coriander powder, turmeric powder, and paprika. Stir well and cook for 1-2 minutes until fragrant.

5. Add the diced tomatoes and stir well. Cook for 5-7 minutes until the tomatoes have broken down and the sauce has thickened.

6. Add the prawns to the skillet and stir well to coat them with the sauce.

7. Pour in the coconut milk and stir well. Bring to a simmer and cook for 5-7 minutes until the prawns are cooked through and the sauce has thickened.

8. Season with salt and pepper to taste.

9. Garnish with fresh cilantro and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 10g
Protein: 22g
Sodium: 580mg

Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Olive oil can be used instead of vegetable oil.
- Fresh tomatoes can be used instead of canned tomatoes.

Variations:
- Add diced bell peppers or carrots for extra vegetables.
- Use curry powder instead of cumin, coriander, turmeric, and paprika.
- Add a pinch of cayenne pepper for extra heat.

Tips and tricks:
- Make sure to devein the prawns before cooking.
- Don't overcook the prawns, as they can become tough and rubbery.
- Use full-fat coconut milk for a creamier sauce.
- Serve with rice or naan bread.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a skillet over medium heat until heated through.

Presentation ideas:
Serve in a large bowl or individual plates.

Garnishes:
Fresh cilantro

Pairings:
- Rice
- Naan bread
- Steamed vegetables

Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Grilled asparagus

Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the prawns are overcooked, they will become tough and rubbery.

Food safety advice:
- Make sure to cook the prawns until they are fully cooked through to avoid any foodborne illnesses.

Food history:
Rougaille is a traditional dish from Mauritius, a small island nation in the Indian Ocean. It is typically made with tomatoes, onions, and spices, and can be served with a variety of proteins, including seafood, chicken, or beef.

Flavor profiles:
Savory, slightly spicy, and creamy.

Serving suggestions:
Serve hot with rice or naan bread.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mauritian

Taste: Spicy, Coconutty, Tangy, Savory