Rourou in Coconut Milk with Prawns

Rourou in Coconut Milk with Prawns Recipe from Fiji

Region / culture: Fiji | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Rourou in Coconut Milk with Prawns is a traditional Fijian dish that combines the rich flavors of coconut milk with the freshness of rourou leaves and the succulent taste of prawns. This dish is a favorite among Fijians and is often served at special occasions and gatherings.

History

Rourou in Coconut Milk with Prawns has been a staple in Fijian cuisine for generations. The dish is believed to have originated in the villages of Fiji, where coconut milk and rourou leaves are abundant. Prawns are a popular seafood choice in Fiji, making them a natural addition to this flavorful dish.

Ingredients

6 cups of diluted coconut milk
5 segments of chopped garlic
1 small piece of thinly sliced onion
1 medium piece of chopped ginger
17 pieces of fresh rourou leaves, cut into pieces & stalks, chopped or sliced
1 cup of coconut cream
16 medium pieces of cleaned prawns (or any seafood)
salt to taste

How to prepare

1. Place diluted coconut milk in a cooking pot.
2. Add garlic, onion, and ginger. Cook while stirring constantly to prevent curdling until it reaches a boil.
3. Once boiling, add rourou to the mixture and stir occasionally until the leaves and stalks are covered with coconut milk. Cook for a few more minutes until the rourou is cooked and the coconut milk is almost dry.
4. Stir in coconut cream. Continuously stir and add prawns until they are cooked (prawns will change color from greyish to orange). Cook for a few more minutes and add salt to taste.
5. Remove from heat and serve in a bowl.

Variations

Substitute prawns with chicken or tofu for a vegetarian option.
Add chili for a spicy kick.

Cooking Tips & Tricks

Be sure to stir the coconut milk mixture constantly to prevent curdling.

- Make sure the rourou leaves are fully cooked before adding the prawns to the dish.

- Adjust the amount of salt to taste, as the saltiness of the dish can vary depending on the brand of coconut milk used.

Serving Suggestions

Serve Rourou in Coconut Milk with Prawns with steamed rice or roti for a complete meal.

Cooking Techniques

Be sure to cook the rourou leaves until they are tender and fully cooked.

Ingredient Substitutions

Use spinach or kale as a substitute for rourou leaves if they are not available.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh cilantro or chopped green onions for a pop of color.

Pairing Recommendations

Serve with a side of pickled vegetables or a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

20g per serving

Proteins

15g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, and Iron.

Alergens

This dish contains coconut and seafood.

Summary

Rourou in Coconut Milk with Prawns is a nutritious dish that is high in protein and essential vitamins and minerals. It is a flavorful and satisfying meal that is perfect for any occasion.

Summary

Rourou in Coconut Milk with Prawns is a delicious and nutritious Fijian dish that is sure to impress. With its rich flavors and creamy coconut milk sauce, this dish is perfect for any occasion. Enjoy this traditional Fijian recipe with family and friends for a taste of the islands.

How did I get this recipe?

I can't forget the first time I saw this recipe for Rourou in Coconut Milk with Prawns. It was many years ago, during a trip to Fiji. I had always been fascinated by different cuisines and loved trying new dishes, so when I came across this unique recipe, I knew I had to learn how to make it.

I was staying with a local family in a small village near the coast. The matriarch of the family, a sweet elderly woman named Mere, was renowned for her incredible cooking skills. Every meal she prepared was a work of art, bursting with flavor and love.

One day, as I was helping Mere in the kitchen, she pulled out a large taro leaf and started to prepare the Rourou. She explained to me that Rourou, which are young taro leaves, are a staple in Fijian cuisine and are often cooked in coconut milk to create a creamy and delicious dish.

As she washed the taro leaves and prepared the coconut milk, Mere shared with me the story of how she learned to make this dish. She told me that the recipe had been passed down through generations in her family, with each generation adding their own twist to the dish.

Mere added prawns to the Rourou to give it a unique flavor and texture. She told me that prawns were a delicacy in Fiji and were often reserved for special occasions. The combination of the tender taro leaves, creamy coconut milk, and succulent prawns created a dish that was rich, comforting, and utterly delicious.

I watched in awe as Mere cooked the Rourou in Coconut Milk with Prawns, taking in every step of the process. She seasoned the dish with a blend of traditional Fijian spices, giving it a depth of flavor that was truly unforgettable.

As we sat down to eat, Mere served the Rourou with steaming hot rice and fresh coconut sambal. The flavors exploded in my mouth, transporting me to a tropical paradise with every bite. I knew then that I had to learn how to make this dish myself.

Over the next few days, I spent hours in the kitchen with Mere, watching her cook and absorbing every detail of the recipe. I wrote down each step, each ingredient, each technique, determined to recreate the magic of her Rourou in Coconut Milk with Prawns in my own kitchen.

When it was time for me to leave Fiji and return home, Mere presented me with a handwritten copy of the recipe for Rourou in Coconut Milk with Prawns. She told me that she had a feeling I would appreciate the dish as much as she did and that she wanted me to share it with my loved ones.

Since then, the recipe for Rourou in Coconut Milk with Prawns has become a staple in my own kitchen. I have prepared it for family gatherings, dinner parties, and quiet evenings at home. Each time I make it, I am reminded of Mere and the special bond we shared over a shared love of cooking and good food.

I am grateful for the opportunity to learn from Mere and to carry on the tradition of this beloved Fijian dish. The memories of that trip to Fiji and the flavors of Rourou in Coconut Milk with Prawns will always hold a special place in my heart.