This scrumptious Spicy Mauritius Prawn Rougaille is bursting with fresh and bold flavors. It is prepared with simple and fresh ingredients and is easy to make yet tasty. Enjoy it with a plate of white rice and sprinkle some coriander or parsley on top.
This dish is a perfect choice for a delicious and impressive dinner! Prawn rougaille is a dish of large succulent fresh shrimp simmered in a fresh tomato sauce with herbs and chili. It has minimal seasoning, making it fresh and healthy as well. My family loved this dish when I served it on a busy weeknight and they couldn’t get enough of it.
If you love this recipe, you will also love my Thai shrimp curry.
What I Love About This Recipe
- This dish boasts mouthwatering seafood flavors that will tantalize your taste buds.
- With minimal effort, you can whip up this dish in less than half an hour.
- You only need a handful of ingredients that are easy to find and budget-friendly.
- The ingredients are simple but fresh and flavourful.
- White onion: Cut the onion into thin slices. You can also substitute it with red onion or shallot.
- Garlic cloves: Peel and chop the garlic cloves finely. Fresh garlic will give the best flavor for this recipe.
- Red and green chilies: Add the red and green chilies for some spiciness. Choose ripe and firm chilies.
- Paprika: Add a pinch of paprika for some heat and color.
- Sprig of thyme: Thyme will add a lovely herbal aroma to the sauce.
- Cumin: Add a dash of cumin for some depth and warmth.
- Salt: Season with salt according to your preference.
- Tomatoes: Pick fresh and juicy tomatoes for the best taste. Cut the medium-sized tomatoes into small pieces for the sauce.
- Shrimp: Remove the shell and vein from the shrimp before cooking. If you use frozen shrimp, ensure they are fully thawed before seasoning.
- Coriander: Chop some fresh coriander leaves for garnishing.
- Vegetable oil: Use a neutral-flavoured oil for cooking.
This is a variation of the traditional Mauritian rougaille, which is a dish of meat or seafood cooked in a tomato-based sauce with herbs and spices. In this version, shrimp are simmered in a rich and creamy coconut milk sauce with tomatoes, onions, garlic, thyme and chilies. The coconut milk adds a touch of sweetness and smoothness to the dish, balancing the acidity of the tomatoes and the spiciness of the chilies.
This is another variation of the Mauritian rougaille, which is a popular comfort food in the island nation. In this version, sausages are cooked in a tangy and spicy tomato sauce with onions, garlic, thyme, paprika and cumin. The sausages add a meaty and smoky flavor to the dish, complementing the aromatic herbs and spices. This dish is hearty and delicious and can be eaten for breakfast or lunch. You can enjoy it with rice, bread or roti for a filling and tasty dish.
How to Make Spicy Mauritius Prawn Rougaille
- Remove the shell and vein from the shrimp. Season them with salt and pepper to your liking and let them marinate in the fridge. In the meantime, heat some oil in a skillet over medium-high heat and sauté the onion, garlic, green and red chilies until soft and aromatic, about 2-3 minutes.
2. Then, add the cumin, paprika and salt and stir well to combine. Cook for another minute on low to medium heat, stirring occasionally.
3. Add the tomatoes and thyme and bring the mixture to a boil. Reduce the heat and simmer until the sauce is thick and jammy, about 10-15 minutes.
4. Then, add the shrimp and cook for 2-3 minutes on each side, turning them once, until they are pink and cooked through. Stir gently and let the shrimp absorb some of the sauce for a few minutes.
5. Finally, serve this mouthwatering spicy prawn Mauritius rougaille with white rice for dinner and enjoy.
Tips and Tricks
- Prawns: Sprinkle salt and pepper on the prawns before adding them to the sauce to enhance flavor. Remove the vein from the shrimp because it can make the shrimp taste bitter.
- Sauce: Check the taste of the sauce as you cook and adjust the seasoning if needed.
- Batch: You can easily multiply this recipe if you are serving a large crowd.
Store rougaille in an airtight container and refrigerate it for 3-4 days.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Spice Mauritius Rougaille Prawn curry
- 1/2 white onion sliced
- 2 garlic cloves minced
- 4 red chillies
- 1/2 tsp of paprika
- 1 sprig of thyme
- 3/4 tbsp cumin
- salt to taste
- pepper to taste
- 4 medium tomatoes chopped
- 300 g of shrimp
- coriander to garnish
- A splash of vegetable oil
- Peel and devein the shrimp and season them with salt and pepper according to your taste. Put them in the fridge to marinate while you prepare the sauce. Heat some oil in a skillet over medium-high heat and cook the onion, garlic, green and red chillies until they are soft and fragrant, about 2-3 minutes.
- Stir in the cumin, paprika and salt and mix well. Let it cook for a minute on low to medium heat, stirring now and then.
- Pour in the tomatoes and thyme and bring it to a boil. Lower the heat and let it simmer until the sauce becomes thick and jammy, about 10-15 minutes.
- Add the shrimp and cook them for 2-3 minutes on each side, flipping them once, until they turn pink and are cooked through. Stir carefully and let the shrimp soak up some of the sauce for a few minutes.
- Serve this delicious spicy prawn Mauritius rougaille with white rice for dinner and savour it.