Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tinned pilchard fish "rougaille". One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tinned Pilchard Fish "Rougaille" is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Tinned Pilchard Fish "Rougaille" is something that I’ve 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 particular 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":
- Make ready 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Take 1 medium size onion - chopped or sliced
- Get 1 fresh tomato - chopped (or tomato puree)
- Make ready Handful frozen garden peas
- Make ready 1 inch ginger - grated
- Prepare 1 clove garlic - paste
- Get Sprigs thyme fresh or dried herbs
- Take Spring onion to garnish
- Take to taste Green or red fresh chillies
- Get Salt to season
- Prepare 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.
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.
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 is going to wrap this up with this special food tinned pilchard fish "rougaille" recipe. Thanks so much for reading. I’m confident 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!
