King prawn rougaille (spicy Creole sauce) is a typical Mauritian Creole sauce that is prepared using plum tomatoes, garlic, thyme and chilli: all these ingredients completely compliment the delicate flavour of the prawns. Delicious rougaille combines all the most common flavours of Mauritian Creole cuisine: tomatoes (known as pommes d’amour – the apples of love – in Mauritius), onions, thyme, garlic, ginger and chillies. You can make this spicy tomato dish with chicken (use 60g per person), beef (130g per person), a firm fish like dorado (120g a person), sausages (two per person) or a vegetarian version with paneer (100g a person). Rougaille is probably the easiest Mauritian dish that I learned to make on my trip to the island. All the ingredients for rougaille (apart from incredibly delicious Mauritian prawns, of course) are easily available at home – so this is perfect to make when you’re missing sun-drenched tropical Mauritius. King prawn rougaille (spicy Creole sauce) can be made in 15-20 minutes and it’s best served with basmati rice or rotis!
1 medium white onion finely chopped
1 red birds eye chilli finely chopped
2cm of peeled and grated ginger
2 cloves of garlic peeled and grated
4 sprigs of fresh thyme
1 400g tin of plum tomatoes, the best quality you can find
200g of king prawns, de-shelled and de-veined
In a big frying pan, heat some vegetable oil on a medium heat. Add the white onions and cook until you get a slight colour on them, add the ginger, garlic, chilli and thyme and cook and stir for approximately 3-4 minutes, then finally add the chopped coriander stalk. Add the tin of plum tomatoes including the juice and cook down for around 10 – 15 minutes until the tomatoes are cooked all the way through.
At this point season with salt. Add the king prawns and let them rest on top of the rougaille, do not stir, cook for approximately 1 minutes, turn the heat off and let it steam for about 5 minutes in the pan. This prevents the prawns from over-cooking and drying out.