Rougail I made before but with sausages. This is the seafood kind of the sauce. The recipes was from the Antilles originally. The one that is on the blog is from Mauritius.
The Rougail is very easy to prepare and good to either a fine and not sweeter kind of sauce or pack the spices and the chili in and the sauce gets spicy. Spicy food is a La Reuion Island favourite.
It works great with fish. Pair it with either rice, potatoes or pasta. I had some left over and it goes great with the sauce.
Just chop onions and garlic and sauté them in a little oil. They take a couple of minutes, then add the cut up cherry tomatoes and season them very good.
Don't get yourself and part of your kitchen snowed in tumeric, like I did. Takes a lot to clean the mess.
Let the spices cook a bit, add tomato passata, Noilly Prat and water. Cook for 5 min and get the thyme in.
Cut the cod in bigger chunks. Use seafood seasoning. Set them on top of the sauce, after 3 min turn them down in the sauce to finish.
Chop parsley and add it on top.
Recipe for 1:
200 g cod
2 tbsp oil
3 smaller yellow onions
3 garlic cloves
5 cherry tomatoes
200 g tomato passata
60 ml Noilly prat
100 ml water
Salt, pepper, seafood seasoning
3 tsp Garam Masala, 2 tsp tumeric, 1 tsp ground ginger powder
4 stalks parsley, 4 stalks thyme
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