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Rougail de Poisson Salé
A flavorful and spicy Comorian relish made with salted fish, tomatoes, onions, and chili peppers. It's a staple served with rice or other staples.
ð§ ææ
- 250 g Salted fish (e.g., cod or mackerel)(rinsed and desalted, then flaked)
- 3 medium Tomatoes(chopped)
- 1 large Onions(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2-3 Green chili peppers(deseeded and finely chopped (adjust to taste))
- 2 tbsp Vegetable oil
- 1/2 tsp Turmeric powder
- to taste Salt
- 2 tbsp Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
If using whole salted fish, rinse it thoroughly under cold water to remove excess salt. Soak in fresh water for at least 30 minutes, changing the water a couple of times. Flake the fish, removing any bones or skin.
- 2
Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped green chilies to the pan. Cook for another 1-2 minutes until fragrant.
- 4
Stir in the chopped tomatoes and turmeric powder. Cook until the tomatoes break down and the mixture becomes saucy, about 8-10 minutes.
- 5
Add the flaked salted fish to the pan. Mix well with the tomato and onion base. Cook for another 5-7 minutes, allowing the flavors to meld. Taste and add salt if necessary, keeping in mind the fish is already salted.
- 6
Garnish with fresh cilantro before serving.
ð¡ ããã®ã³ã
- âThe amount of chili can be adjusted based on your spice preference.
- âEnsure the salted fish is well-rinsed and desalted to avoid an overly salty dish.
- âThis dish can be made ahead of time; the flavors often deepen overnight.
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- Add a splash of lime juice at the end for a touch of acidity.
- Some variations include a small amount of finely chopped bell peppers for added texture and color.