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.
Course: Dips/Sauces, Side Dish
Keyword: Mauritian rougaille, rougail, rougaille
Servings: 3- 4
Author: Teenuja Dahari - veganlovlie.com
2clovesgarlicfinely chopped or minced
1/2cuponion[180 g, 6 oz]
8 - 10curry leavesfresh or dried, omit if unavailable
1 - 2red or green chiliesadjust to taste
4 - 5sprigsfresh thyme
5 - 6Roma tomatoeschopped, [700g, 25 oz]
Chopped coriander leavescilantro 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.