Herbie
Veteran
If you want to know about the Mauritian dish Rougaille then please read here: https://www.bonjourmauritius.com/mauritian-food-rougaille-recipe
The recipe I use was passed to me from a friend who married a Mauritian man and moved to Mauritius at 16 so was taught to cook by her mother in law. You can make this 'posh' using fresh tomatoes and freshly cooked chicken or raw/cooked seafood/fish added to the sauce, but this is the store-cupboard version they taught me. It is a great dish when suffering with a cold!
2 onions - halved and sliced
1-2 peppers- halved and sliced
1 and 3/4 tin tomatoes
1 desert spoon minced ginger
1 desert spoon minced garlic
3-4 sprigs of fresh or frozen thyme
pinch of chili flakes (to taste - you want just a hint)
salt
veg oil
2 tine sardines or mackerel (or a chopped omelette)
Cook onion in oil until starting to go soft.
Add peppers, ginger and garlic and stir for a couple of minutes.
Add tomatoes, chili and thyme
(If I am using tinned fish I add a little here to add to the flavour)
Heat for half an hour then add salt and more chili to taste.
Cook for a further half hour then add tinned fish on top to steam (or add raw fish about 10 minutes earlier to poach in the sauce).
Serve with boiled rice and (Mauritian daal and salsa :
Daal (To be poured over the rice)
One finely chopped onion. Soften in oil.
Cover with red lentils.
Add water and 1/4 tin tomatoes. (It does not look like a lot of tomato, but you don't want to end up with tomato and lentil soup - though that has its place
)
Add 3-4 sprigs thyme.
Salt and chili (either add a pinch of chili flakes or add a whole, slit fresh chili) to taste
Simmer until soft
I make this daal as a soup sometimes too with just more water or stock.
Salsa:
Diced tomatoes, peppers, onion. (or blitz in food processor)
Add fresh chili, salt, lemon juice.
(Can add garlic and coriander - I used parsley as I had some in)
The recipe I use was passed to me from a friend who married a Mauritian man and moved to Mauritius at 16 so was taught to cook by her mother in law. You can make this 'posh' using fresh tomatoes and freshly cooked chicken or raw/cooked seafood/fish added to the sauce, but this is the store-cupboard version they taught me. It is a great dish when suffering with a cold!
2 onions - halved and sliced
1-2 peppers- halved and sliced
1 and 3/4 tin tomatoes
1 desert spoon minced ginger
1 desert spoon minced garlic
3-4 sprigs of fresh or frozen thyme
pinch of chili flakes (to taste - you want just a hint)
salt
veg oil
2 tine sardines or mackerel (or a chopped omelette)
Cook onion in oil until starting to go soft.
Add peppers, ginger and garlic and stir for a couple of minutes.
Add tomatoes, chili and thyme
(If I am using tinned fish I add a little here to add to the flavour)
Heat for half an hour then add salt and more chili to taste.
Cook for a further half hour then add tinned fish on top to steam (or add raw fish about 10 minutes earlier to poach in the sauce).
Serve with boiled rice and (Mauritian daal and salsa :
Daal (To be poured over the rice)
One finely chopped onion. Soften in oil.
Cover with red lentils.
Add water and 1/4 tin tomatoes. (It does not look like a lot of tomato, but you don't want to end up with tomato and lentil soup - though that has its place
)Add 3-4 sprigs thyme.
Salt and chili (either add a pinch of chili flakes or add a whole, slit fresh chili) to taste
Simmer until soft
I make this daal as a soup sometimes too with just more water or stock.
Salsa:
Diced tomatoes, peppers, onion. (or blitz in food processor)
Add fresh chili, salt, lemon juice.
(Can add garlic and coriander - I used parsley as I had some in)
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