Here's how I cook the Mauritian Rougaille which is very simple - I'm no big cook!
Ingredients: Tomatoes, onion, oil, ginger, garlic, salt, pepper, chili, coriander
1. Cut nice ripe tomatoes and shake the seeds out. Then crush them - I do it with a small mixer.
2. Heat oil in a saucepan, pour in finely slided onions, after 1 or 2 minutes add crushed ginger and garlic.
3. When the onions look translucent, add tomatoes and chili (fresh or dry). Cover and let it cook.
4. Maybe add a little water if it's too compact. When tomatoes look cooked, come 10 minutes later, add canned tuna. Cook some 5 more minutes.
5. Add salt and pepper.
6. Before serving add chiseled coriander.
We just fill our farata / roti with the tomato rougaille and giraumon pumkin puree and enjoy!
