maincourse mauritianfood seafood

King Prawns in Red Sauce – Mauritian Style Creole Sauce (Rougaille) #SundaySupper


The Sunday tradition lives on!

Time for yet another Sunday traditional meal at mine and this time I thought why not go lush with a delectable Prawn dish on the supper table. We don’t have them often at mine and this is why it makes Sunday supper even more drooling. I personally can’t help munching on them even while I am cooking. Seriously are they not so tempting to put into the mouth? That amazing aroma and colour when tossed into butter and  garlic! Oh I really can’t resist to be honest. I still recall my love for them which dated back to my childhood days.

At that time we would have Prawns only during festive times.They were considered to be the ultimate treat when it comes to Seafood and were the most glorious thing that could possibly be on the table at that time. Even then I was still as curious as I am now when it comes to food. I would stand and watch my Mum removing their shells and would be so amazed by their size and colour always wondering how do they really look like in their living state in the sea. Prawns have this sweet and yet savoury taste.Comforting and very tasty if properly cooked and seasoned. Many times if you go wrong on the cooking, it can leave you with a blend or almost elastic taste in the mouth. But everything gets better with practice so don’t worry if yours don’t end up tasting like restaurant style.Because even I made them a couple of times and every time I add something extra to adjust the final taste.

However,the very traditional way of making this dish is to use shell Prawns. The shells are removed and blended. Then after slowly being cooked in boiling water, it is again blended and strained before adding to the red sauce. It is believed to provide more depth of flavours to the sauce. But in my humble opinion if you just flavour your sauce accordingly by using proper ingredients, you can get an evenly tastier dish.

Serves 5

Preparation time : 10 mins

Cooking time : 30 mins


  • 500g of no shell Prawns
  • 10-12 medium sized Tomatoes or 1 tinned Tomato of your choice.
  • 1 cup of finely chopped white Onions
  • 2 tsp of unsalted Butter
  • 1 tsp of Garlic paste
  • 1 tsp of dry Herbs
  • 1 tsp of Brown Sugar
  • Thymes
  • Parsley
  • 2 tsp of Olive/Vegetable oil
  • Salt/Pepper

For the Sauce:

  • 10-12 medium sized fresh Tomatoes or 1 tinned Tomato of your choice.
  • 2 fresh Basil leaves
  • Blender



  • Firstly clean the Prawns by removing their dorsal veins and making sure you leave the tails on.
  • Then quickly rinse them under running tap water.
  • In a non stick pan, add 2 tsp of Butter along with 1 tsp of the Garlic paste.
  • Throw in the Prawns and lightly toss them into the Butter and Garlic mix.
  • Salt/Pepper accordingly and cook for 3 mins only.


  • Remove and set aside to be used later on while you start making the sauce.


  • Diced your fresh tomatoes into chunks size and preferably removing the seeds before blending them.
    Note: The riper the tomatoes the better the taste.Also removing the seeds help prevent the sauce from turning bitter.
  • Place them in your blender and add 1 tsp of dry herbs as well as the fresh basil leaves to the tomatoes.
  • Blend until smooth and pureed.


  • In the same pan you sauteed the Prawns, add 2 tsp of Olive oil and throw in your diced onions.
  • Add in the thyme and leave to sweat for about 5 mins.


  • Next add the tomato puree to the onions followed by 1 tsp of brown sugar.
  • Slow cook the thick puree by adding 1 cup of water.


  • Leave it to simmer for approx. 15 mins more.
  • When the sauce is bubbling away, add in your Prawns and coat everything thoroughly into the tomato puree.
  • Cook for 5 mins more and then turn off the gas.


  • Leave to cool down for about 10 mins so that you get a better taste of the flavours altogether.
  • Sprinkle some fresh Parsley leaves over to bring out the flavours.
  • Best served over white fragrant Basmati rice or some spicy rice of your choice. I would serve mine over a nice creamy Polenta.


Prawns in Red Sauce is one of my favourite seafood dish really.In fact any seafood in Red Sauce is purely heaven in the mouth and I am a big fan! Besides Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol.The healthiest ways to cook prawns are to steam, boil, bake or simply grill them with a drizzle of garlic butter on top.

Voila the Sunday meal tradition once again and hopefully you loved being part of it just like I did. It is always a pleasure to hear all your beautiful thoughts and be part of your kitchen experiences. Please do not hesitate to say Hello,Links to all my social media platforms are available on the blog itself.

Is King Prawns in Red Sauce your favourite too? Have you ever tried eating them over a creamy bed of Polenta? How did you find it lovely foodies? Do you prefer to substitute the Polenta to something else and if so I would love to have more gorgeous ideas from you all.Because sometimes we tend to stick to what we know and experimenting is good as it brings a new and fresh air to the usual cooking experiences.

I am also very happy to add that I am now part of the #SundaySupper family.It is a first and very looking forward to bring more contribution to the movement.Have a wonderful Sunday and also a great start of the week!

Thank you for the kind support always.

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:


Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

53 comments on “King Prawns in Red Sauce – Mauritian Style Creole Sauce (Rougaille) #SundaySupper

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  11. This looks so very tasty! 🙂

    Liked by 1 person

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  16. Linda Fernandes

    Wooooooow so tempting

    Liked by 1 person

  17. This is the perfect recipe for my still-harvesting summer/now fall tomatoes. I could easily enjoy this over a bed of rice. . .and a glass of wine and I’m a happy girl! 🙂

    Liked by 1 person

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  23. Yum, this looks delicious! I will definitely have to try it.

    Liked by 1 person

  24. Your prawns look amazing! And such a delicious sauce to pair with them 🙂

    Liked by 1 person

  25. Cindy Kerschner

    I love a good creole! Yours sounds delicious!


  26. Wow, so much flavor in one dish!


  27. This looks gorgeous! It is beautiful full of color and lots of flavor! Yumm

    Liked by 1 person

  28. Great post. The recipe is easy and looks yummy for a fall dinner.

    Liked by 1 person

  29. You had me at creole!! Love the flavours in this!

    Liked by 1 person

  30. This looks really really good. The pictures are great and I’m definitely going to try it out.

    Liked by 1 person

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  33. YES! And SO gorgeous! Love it!


  34. Love the flavors! What a wonderful dish!


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