Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tinned pilchard fish "rougaille". It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Tinned Pilchard Fish "Rougaille" is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Tinned Pilchard Fish "Rougaille" is something which I have loved my entire life.
How to make Pilchards fish curry. Salam guys I hope your Ramadan is going well, I hope you enjoy this Pilchard fish curry recipe! 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!
To begin with this recipe, we have to prepare a few ingredients. You can cook tinned pilchard fish "rougaille" using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Tinned Pilchard Fish "Rougaille":
- Prepare 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Prepare 1 medium size onion - chopped or sliced
- Prepare 1 fresh tomato - chopped (or tomato puree)
- Prepare Handful frozen garden peas
- Get 1 inch ginger - grated
- Get 1 clove garlic - paste
- Take Sprigs thyme fresh or dried herbs
- Take Spring onion to garnish
- Prepare to taste Green or red fresh chillies
- Take Salt to season
- Make ready Freshly coriander to garnish
There are numerous variations of rougaille throughout the island and every family has their own recipe. Rougaille is at the heart of authentic Mauritian Creole cuisine. Prawn Rougaille utilises the rich seafood of Mauritius, but this spicy tomato sauce can be made with fish, meat, or paneer (for vegetarians). Delicious Rougaille combines the flavours of Mauritian Creole cuisine and it is a classic Creole sauce.
Instructions 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.
Prawn Rougaille utilises the rich seafood of Mauritius, but this spicy tomato sauce can be made with fish, meat, or paneer (for vegetarians). Delicious Rougaille combines the flavours of Mauritian Creole cuisine and it is a classic Creole sauce. Salted Fish Rougaille, served with rice and salad at a local restaurant in Trou-aux-Biches, Mauritius. 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 used.
So that’s going to wrap this up with this special food tinned pilchard fish "rougaille" recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
