Mauritius Prawn Rougaille
Prep Time10 minutes Cook Time10 minutes Total Time20 minutes
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
2 red or green chilies chopped (according to your heat preference)
1/4 cup flat leaf parsley finely chopped
2 thyme sprigs leaves only
1 lb. prawns shelled or extra large peeled and de-veined shrimp
1/4 cup cilantro chopped
In a saucepan heat 2 tablespoons 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, salt and pepper and a drizzle a bit more olive oil.
Add in the parsley, chili, thyme and remove from heat.
In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the prawns or shrimp, season with salt and pepper and cook for two minutes.
Deglaze the pan with the remaining wine.
Add the prawns into the rougaille and stir through the fresh cilantro.
Mauritius Dholl Puri (Yellow Split Pea Wrap)
Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour
1/2 teaspoons cumin seeds
1 cup yellow split peas soaked overnight
4 cups flour
1/2 teaspoon turmeric
1 to 1 3/4 cups water
The day before you make this recipe soak the yellow peas in water overnight.
Toast the cumin seeds in a dry frying pan and crush with a mortar and pestle
Drain and rinse the peas and boil in fresh water until just tender
Drain well and blend with the cumin in a blender or food processor, you are looking for a fluffy powder) Add salt to taste.
In a separate bowl, place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed.
Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds
Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.
Serve two at a time warm with the lima bean curry and coriander chutney.