How to Prepare Super Quick Homemade Tinned Pilchard Fish "Rougaille"

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare 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.

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! 'Rougaille' , Tomato Sauce , Red Sauce or Spicy Creole Sauce.

Tinned Pilchard Fish "Rougaille" is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Tinned Pilchard Fish "Rougaille" is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook 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":

1. Take 1 tin Glenryck Pilchards (preferably in tomato sauce)
2. Make ready 1 medium size onion - chopped or sliced
3. Take 1 fresh tomato - chopped (or tomato puree)
4. Take Handful frozen garden peas
5. Take 1 inch ginger - grated
6. Take 1 clove garlic - paste
7. Make ready Sprigs thyme fresh or dried herbs
8. Prepare Spring onion to garnish
9. Take to taste Green or red fresh chillies
10. Get Salt to season
11. Take Freshly coriander to garnish

Cette rougaille peut-être mangée avec une bonne baguette de pain, des rotis/faratas ainsi qu'avec du riz. Salted fish is fish cured with dry salt and thus preserved for later eating. Commonly known as Snoek, slated fish has a very distinctive taste. The rougaille remains the most popular way of eating salted fish.

Instructions to make Tinned Pilchard Fish "Rougaille":

1. Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds.
2. Add ginger, garlic cook for a few seconds.
3. Add the chopped tomato and cook for a few minutes until softened.
4. Open the tin, separate the fish from the tomato sauce, set them aside.
5. Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference)
6. Now add the tomato sauce from the tin to the pan, season with salt.
7. Add the thyme, cover and leave to simmer until the tomato sauce has thickened.
8. Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes.
9. Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste.
10. Turn heat off, add chillies, coriander and chopped spring onion.
11. Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment.
12. Other serving options, can be served with pasta/spaghetti.

Commonly known as Snoek, slated fish has a very distinctive taste. The rougaille remains the most popular way of eating salted fish. It can be served accompanied with rice and pulses. 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.

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