King Prawn Rougaille

King Prawn Rougaille

Recipe of: Seafood
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Using a mortar and pestle, pound coriander, chilli and ginger. Stir in turmeric and cumin.
Heat oil in a frying pan over medium–high heat. Add onion, stirring for 5 minutes or until softened. Add coriander mixture, cinnamon and curry leaves. Stir for 1 minute. Add tomatoes and 375 ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened. Add prawns and stir for 5 minutes or until just cooked. Season, then serve with rice.


1 tbsp finely chopped coriander roots and stems
1 long green chilli, chopped
1 tbsp finely grated ginger
2 tsp each ground tumeric and cumin
2 tbsp vegetable oil
1 large onion, finely chopped
1 cinnamon quill
10 curry leaves
400 g canned chopped tomatoes
1 kg green king prawns, peeled with tails intact, cleaned
steamed white rice, to serve

Added by: Natália Martins
Consulted: 3158 X
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