Mauritian cuisine is, typically, a borrowed method of cooking, borrowed cultures, and adapted over years of French, Indian, British, Chinese, and African occupation and habitation. Mauritian dishes are not too spicy, by default, but can be modified to be as spicy as you’d like. On our trip, especially this being the first “trip” we took on the Country Spinner, we went with three dishes, Cheese Fritters, Ojja, and Rougaille. I’m going to split them throughout different posts as to not overwhelm you with text and make it difficult to follow. Also, I’m going to tell you what I messed up on or did very well in true transparency. This is really more of an experiment than how to do everything right. I did mess up some things. We worked around it.
Here we go…
Prawn rougaille (roo-GUY) is a Mauritian dish that is usually cooked with king prawns in a rougaille sauce. What does that mean? Well, rougaille is a Creole dish that is tomato-based with incredibly rich flavors thanks to the combination of spices used. Rougaille is a traditional dish that is handed down from generations before so recipes will vary from generation to generation. That’s okay. What I made is a Creole-style dish that I made “my own.” This was one of my favorite dishes that I’ve made.
- 2 Tablespoons olive oil
- 1 medium red onion chopped
- 4 cloves garlic chopped finely
- 1/4 cup white wine
- 2 cups tomatoes peeled and chopped
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1-4 Red or green chilies chopped (according to your heat preference)**
- 1/4 cup flat-leaf parsley finely chopped
- 2 thyme sprigs (leaves only)
- 1 bell pepper (thinly sliced)*
- Pinch of red pepper flakes
- 1/2 cup of diced pineapple (drained)
- 1 pound extra-large peeled and de-veined shrimp
- 1/2 pound of cod (or other firm but delicate white fish)
- 1/4 cup cilantro chopped
- In a saucepan heat 2 tablespoons of olive oil over medium heat.
- Add in the onion and half the garlic and fry until golden.
- Pour in 1/2 the wine to soften the onion then add in the tomatoes and cook for a few minutes over high heat then reduce to simmer.
- Stir in the cumin, paprika, red pepper flakes, salt, and white pepper and drizzle a bit more olive oil.
- Add in the parsley, chili, bell pepper, thyme, and pineapple, and remove from heat after just a few minutes.
- In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the shrimp and cod, season with salt and black pepper, and cook for two minutes.
- Deglaze the pan with the remaining wine.
- Add the seafood into the rougaille and stir through the fresh cilantro.
*I used 1/3 each red, orange, and yellow pepper. I don’t like green bell peppers.
**I used just one serrano pepper, seeded and chopped. Use more for more heat.
Thank you for reading!!