Background:
‘Rougail’ is a West Indies dish ,which has its roots in Tamil Naidu. The word ‘rougail’is derived from the tamil word ‘urugai’. In fact this dish is a blend of both the West Indies & Tamil cuisine!

Serves: 4

Ingredients:

• 1 can Tomato in sauce [Plum or Diced] or 6 medium Tomatoes.
• 1 medium Onion.
• 1 clove Garlic or 1 tsp Garlic paste.
• 5g Ginger [approx 1cm] or 1 tps Ginger paste.
• 2 Chillies cut lengthwise. [Add more/less to taste]
• 10 stalks of fresh Coriander.
• 3 stalks of Thyme.
• Oil
• Salt

Preparation:

1. Dice the tomatoes.
2. Chop the onion into fine even pieces.
3. Dice the garlic and the ginger.
4. Cut the chillies length-wise.
5. Break the coriander stalks broadly.
6. Remove as much the leaves of the thyme as possible from the stalks. Keep the leaves, discard the stalks.

Cooking:

1. Heat the oil on medium heat in a frying pan.
2. Fry the onion, garlic, ginger and chillies for 2-3minutes until the diced onions become translucent.
3. Add the tomatoes, thyme and salt.
4. Increase heat level from medium to medium-hot.
5. Cook for 5-6 minutes, stirring every 1 minute.

Serving:

• Sprinkle coriander on top.
• Main dish: serve with rice.
• Snack: serve with bread.

Other possibilities:

Some people like to add an extra to the rougail to make it richer or to make it tastes better.
You can add:

• eggs [boiled or fried]
• sausage
• meat/chicken
• soya chunks
• peas
• seafood [fish, crab, octopus]

Before you add any of theses, cook/prepare them before hand and keep them aside.
While cooking the rougaille, add them at step 3.

SUGGESTIONS: Have you tried this recipe? Did you like it? Do you have any suggestions to make it better? Do you know any extra ingredient(s) which will enhance its flavour? If so… please do add a comment and tell us about it. Thanks a lot.