Shrimp Rougaille Stew
A Mauritius Creole dish with a rich, spicy tomato base flavour with ginger, garlic, celery and thyme. A perfect combination of African, French and Indian influences.
1 piece fresh root ginger ( peeled and roughly chopped about 1 tablespoon )
4 cloves garlic ( chopped fine about 1.5 tablespoons )
1/4 teaspoon cumin powder
1/2 teaspoon Kashmiri chili powder
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt ( or to taste )
4 tablespoons finely chopped carrot
4 tablespoons finely chopped celery
6 ripe red tomatoes ( cut in small dice, about 400g )
250 grams medium-sized prawns ( shelled and deveined about 20 pieces )
1/2 cup water
1/2 teaspoon dried thyme
3 tablespoons chopped parsley ( finely chopped )
1/2 teaspoon brown sugar
3 tablespoons vegetable oil
Heat the vegetable oil in a large frying pan on medium heat.
Add the onion and fry until translucent, about one minute, add ginger and garlic and cook for about 2 minutes. Do not allow garlic to...
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