Ingredients with Measurements:
- 1 lb. prawns, peeled and deveined
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ginger, grated
- 2 tomatoes, chopped
- 1 tbsp. tomato paste
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. thyme
- 1 tsp. chili flakes
- Salt and pepper to taste
- 1 cup water
- 2 tbsp. fresh parsley, chopped
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onions, garlic, and ginger and sauté for 2-3 minutes until the onions are translucent.
3. Add the chopped tomatoes, tomato paste, paprika, cumin, coriander, thyme, chili flakes, salt, and pepper. Stir well and cook for 5-7 minutes until the tomatoes have broken down and the spices are fragrant.
4. Add the prawns to the skillet and stir well to coat them in the tomato and spice mixture.
5. Pour in the water and stir again. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the prawns are cooked through and the sauce has thickened.
6. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 9g
Protein: 21g
Sodium: 450mg
Sugar: 4g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add diced bell peppers or carrots to the rougaille for extra flavor and nutrition.
- Use chicken or beef instead of prawns for a different protein source.
- Add coconut milk to the rougaille for a creamier texture and flavor.
Tips and Tricks:
- Make sure to devein the prawns before cooking to remove any grit or sand.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Serve the rougaille with rice or crusty bread to soak up the flavorful sauce.
Storage Instructions:
Leftover rougaille can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rougaille in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the rougaille in a large bowl or platter, garnished with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
This spicy prawn rougaille pairs well with rice, crusty bread, or roasted vegetables.
Suggested Side Dishes:
- Steamed rice
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the rougaille is too thick, add a little more water to thin it out.
- If the prawns are overcooked, reduce the cooking time or remove them from the skillet once they are pink and cooked through.
Food Safety Advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover rougaille in the refrigerator within 2 hours of cooking.
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:
This spicy prawn rougaille is savory and spicy, with a rich tomato and spice flavor.
Serving Suggestions:
Serve this dish family-style in a large bowl or platter, with rice or crusty bread on the side.
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Region: Mauritian