Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, tinned pilchard fish "rougaille". It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Tinned Pilchard Fish "Rougaille" is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Tinned Pilchard Fish "Rougaille" is something which I’ve loved my entire life. They’re fine and they look wonderful.
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! How to make Pilchards fish curry.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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":
- Take 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Get 1 medium size onion - chopped or sliced
- Prepare 1 fresh tomato - chopped (or tomato puree)
- Take Handful frozen garden peas
- Make ready 1 inch ginger - grated
- Get 1 clove garlic - paste
- Make ready Sprigs thyme fresh or dried herbs
- Make ready Spring onion to garnish
- Make ready to taste Green or red fresh chillies
- Prepare Salt to season
- Get Freshly coriander to garnish
Salted Fish Rougaille, served with rice and salad at a local restaurant in Trou-aux-Biches, Mauritius. And let's not forget the Phoenix beer! Rougaille or rougail is one of the classic Mauritian dishes that everyone on the island loves. Herb-crusted sea bass with toasted coconut and tomato dressing.
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.
You can pack these fish parcels with flavour and when your friends come over, the oven is the only thing you need to switch on, while you can switch off and enjoy a relaxing King Prawn Rougaille (Spicy Creole Sauce). 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.
So that is going to wrap this up for this special food tinned pilchard fish "rougaille" recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
