Mauritian roti and fillings - plain rougaille sauce, rougaille touni
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Plain Rougaille Sauce

An aromatic creole-style tomato-based sauce that can be served with various dishes -- rice, pasta or in this case as part of other fillings in a roti.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dips/Sauces, Side Dish
Cuisine: Mauritian
Keyword: Mauritian rougaille, rougail, rougaille
Servings: 3 - 4
Author: Teenuja Dahari -


  • 1 teaspoon vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic finely chopped or minced
  • 1/2 cup onion [180 g, 6 oz]
  • 8 - 10 curry leaves fresh or dried, omit if unavailable
  • 1 - 2 red or green chilies adjust to taste
  • 4 - 5 sprigs fresh thyme
  • 5 - 6 Roma tomatoes chopped, [700g, 25 oz]
  • Chopped coriander leaves cilantro or parsley for garnish
  • Salt to taste


  • In a skillet, heat 1 teaspoon of oil on medium temperature.
  •  Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.
  • Add the curry leaves followed by the tomatoes. Let cook for about 2 minutes. 
  • Then add the the chilies and the thyme. Cook for about 7 - 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don't need to melt completely into the sauce.
  • Add salt to taste and stir well.
  • Then turn off the heat. Garnish with the coriander leaves or parsley.



Link to original recipe - Mauritian Rougaille Sauce -