Prawn ( Shrimp ) Rougaille

I saw this made today on Food Safari during a program featuring the food of Mauritius. The sauce is supposedly eaten at least twice a day so I'm imagining it is used with other seafoods, meats and as a condiment. I really want to try this with my home grown tomatoes.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  kg  king prawns, peeled but heads and tails left on
• 2  tablespoons  virgin olive oil
• 1  red onion, diced
• 1  tablespoon garlic, finely chopped, divided for use
• 1⁄2 cup white wine, divided for use
• 500  g tomatoes, peeled and chopped
• 1  teaspoon salt
• 1  teaspoon white pepper
• 1  teaspoon paprika
• 1  tablespoon cumin powder
•  olive oil, extra drizzle
• 2  sprigs thyme leaves
• 1⁄2 bunch parsley, finely chopped
• 2  red chilies or 2  green chilies, hot ones finely chopped
•  pepper, extra for seasoning prawns
• 1⁄2 bunch  coriander, chopped

Directions

1. Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions.
2. Add tomatoes and cook for a few minutes over high heat to reduce.
3. Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
4. Add thyme, parsley and chillies.
5. In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
6. Pour in remaining wine to deglaze pan.
7. Return prawns to rougaille and stir through coriander.
8. Serve with steamed white rice.