Rougaille recipe

A thick Mauritian tomato stew built on thyme and curry leaves, most often made with smoked creole sausages.

55 minuteseasy11 ingredients

Ingredients

• 600 g tomatoes
• 1 bunch thyme
• 12 curry leaves
• 2 onions
• 3 clove garlic
• 20 g ginger
• 1 green chili
• 500 g smoked sausages
• 2 tbsp vegetable oil
• 1 bunch coriander
• 1 tsp salt

How to make Rougaille

1. Prick 500 g smoked creole sausages, blanch them 5 minutes in boiling water to draw out the fat, then cut them into thick slices.
2. Heat 2 tbsp vegetable oil in a wide pan and brown the sausage slices, then lift them out.
3. In the same oil soften 2 chopped onions with 3 crushed garlic cloves and 20 g grated ginger for 5 minutes.
4. Add 4 sprigs of thyme and 12 curry leaves and fry them 30 seconds until they release their smell. This is what makes the sauce Mauritian rather than a plain tomato sauce.
5. Add 600 g chopped tomatoes, 1 sliced green chili and 1 tsp salt, and crush the tomatoes against the pan with the spoon.
6. Simmer uncovered 20 minutes over low heat until the sauce is thick, dark and no longer watery.
7. Return the sausages and simmer 10 minutes more so they take up the sauce.
8. Off the heat stir in a handful of chopped coriander and serve with rice, roti or dholl puri.

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