Simple Rougaille Mauritian Tomato Sauce with Crevette

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

Start by preparing fresh tomatoes; you can also use one whole tin of chopped tomatoes.

Chop the onion and spring onion; note that you can use just spring onion if preferred.

Take frozen garlic and ginger paste from the freezer; you can substitute with garlic powder or granules if needed.

Add fresh thyme or dried mixed herbs if fresh herbs are unavailable.

Rehydrate dried prawns by adding water to them.

In a large skillet, add chopped onions and salt to help draw out moisture and cook quicker.

Fry the onions until they begin to color and become translucent.

Add garlic and ginger paste to the skillet and sauté for about a minute, being careful not to burn them.

Add the fresh and/or canned tomatoes to the skillet and let them cook down until they reduce, adding paprika for color and flavor.

Smash the tomatoes as they cook to help the process, allowing the water to release and form a sauce.

Once the sauce thickens, add chopped spring onions for color and mix well.

Let the sauce cook down for another five minutes until it reaches a thick consistency.

Add the rehydrated dried prawns to the sauce and mix well, allowing them to cook and infuse their flavor into the sauce.

Adjust the thickness of the sauce by adding water if desired, or leave it thick as preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens