Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tinned pilchard fish "rougaille". It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rougaille or rougail is one of the classic Mauritian dishes that everyone on the island loves. It is essentially a tomato-based dish, with incredibly rich flavours thanks to the combination of spices So whether you are a carnivore, pescatarian, pollotarian, vegetarian, or vegan, there is a rougaille for you! Rougaille is at the heart of authentic Mauritian Creole cuisine.
Tinned Pilchard Fish "Rougaille" is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Tinned Pilchard Fish "Rougaille" is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have tinned pilchard fish "rougaille" using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Tinned Pilchard Fish "Rougaille":
- Get 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Make ready 1 medium size onion - chopped or sliced
- Prepare 1 fresh tomato - chopped (or tomato puree)
- Make ready Handful frozen garden peas
- Prepare 1 inch ginger - grated
- Get 1 clove garlic - paste
- Take Sprigs thyme fresh or dried herbs
- Get Spring onion to garnish
- Take to taste Green or red fresh chillies
- Get Salt to season
- Get Freshly coriander to garnish
And let's not forget the Phoenix beer! Rougaille or rougail is one of the classic Mauritian dishes that everyone on the island loves. How to make Pilchards fish curry. Salam guys I hope your Ramadan is going well, I hope you enjoy this Pilchard fish curry recipe!
Steps to make Tinned Pilchard Fish "Rougaille":
- Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds.
- Add ginger, garlic cook for a few seconds.
- Add the chopped tomato and cook for a few minutes until softened.
- Open the tin, separate the fish from the tomato sauce, set them aside.
- Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference)
- Now add the tomato sauce from the tin to the pan, season with salt.
- Add the thyme, cover and leave to simmer until the tomato sauce has thickened.
- Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes.
- Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste.
- Turn heat off, add chillies, coriander and chopped spring onion.
- Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment.
- Other serving options, can be served with pasta/spaghetti.
Rougaille is a classic Mauritian stew consisting of a tomato-based sauce that is enriched with spices such as ginger, chilies, coriander, onions, or curry leaves. There are numerous variations of rougaille throughout the island and every family has their own recipe. This Tofu and Mushroom Rougaille or rougail is a vegan version of the Mauritian Creole-style tomato based sauce with aromatic herbs like thyme, parsley and Today, I'm presenting the Mauritian Rougail (or Rougaille, pronounced 'roo-guy'). The rougail is undoubtedly a dish that wins the heart of every. rougaille pilchard. Delicious Rougaille combines the flavours of Mauritian Creole cuisine and it is a classic Creole sauce.
So that is going to wrap this up for this exceptional food tinned pilchard fish "rougaille" recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
