India > Seafood > Prawn

Zesty Prawn Rougaille Recipe

Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of grated ginger
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 1 tablespoon of tomato paste
- 1/2 cup of water
- 1/4 cup of chopped fresh cilantro

Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-Step Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the paprika, cumin, coriander, turmeric, salt, black pepper, and cayenne pepper to the skillet and stir to combine.
5. Add the diced tomatoes, tomato paste, and water to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened.
7. Add the prawns to the skillet and stir to coat them in the sauce.
8. Cook the prawns for 3-4 minutes until they are pink and cooked through.
9. Stir in the chopped cilantro and remove the skillet from the heat.


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

Nutritional information:
Calories: 195
Fat: 8g
Carbohydrates: 10g
Protein: 21g
Sodium: 800mg
Sugar: 5g

Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Fresh tomatoes can be substituted for canned tomatoes
- Fresh parsley can be substituted for cilantro

Variations:
- Add diced bell peppers or jalapeños for extra spice
- Use chicken or beef instead of prawns
- Serve over rice or with naan bread

Tips and Tricks:
- Make sure to devein the prawns before cooking them
- Adjust the amount of cayenne pepper to your desired level of spiciness
- Use a wooden spoon or spatula to stir the rougaille to prevent the prawns from breaking apart

Storage Instructions:
Store any leftovers 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 on individual plates.

Garnishes:
Garnish with additional chopped cilantro or parsley.

Pairings:
Serve with a side of steamed vegetables or a salad.

Suggested Side Dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Cucumber and tomato salad

Troubleshooting Advice:
- If the sauce is too thick, add more water to thin it out.
- If the prawns are overcooked, reduce the cooking time or remove them from the skillet earlier.

Food Safety Advice:
- Make sure to cook the prawns until they are pink and cooked through to avoid foodborne illness.

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 meats or seafood.

Flavor Profiles:
This dish is zesty and flavorful, with a combination of spices that give it a slightly sweet and spicy taste.

Serving Suggestions:
Serve the rougaille with rice or naan bread for a complete meal.

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Region: Mauritian

Taste: Spicy, Tangy, Savory, Zesty, Aromatic