Rougaille

Creole tomato sauce with fish or sausage.

Ingredients

• 800 g Fresh fish
• 6 Tomatoes
• 3 Onions
• 6 cloves Garlic
• 2 tbsp Ginger
• 3 sprigs Thyme
• 10 Curry leaves
• 2 Chili
• 4 tbsp Oil
• 2 tsp Salt
• 1 cup Water

Method

1. Fry the fish — Brown the seasoned fish pieces in oil and set aside.
2. Build the base — Cook the onion, garlic, ginger, thyme and curry leaves until fragrant.
3. Add tomato — Add the chopped tomato and chili and cook 20 minutes until it collapses into a thick sauce.
4. Return the fish — Add the fish and a little water and simmer 12 minutes.
5. Rougaille is ready — Season and serve with rice.

More Mauritius recipes

• dholl puri
• Mine Frite