Monkfish “Rougaille” with Chilli & Herbs

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Midweek dinner can be so much fun for me as I get to grab whatever I have in my cupboard & fridge and almost end up with a very easy yet comforting meal. This may sound unreal but believe it’s great to be able to use the most basic and minimal cooking skills that satisfy the taste buds. While ravaging through my freezer after my holidays I decided to make and easy fish “rougaille” – Mauritian style spicy Creole tomato sauce. Using only one tomato and tomato puree, I have this time used a different sauce from “Le Bol Garni” http://lebolgarni.com/  which was gifted to me by my dear friend https://fr-fr.facebook.com/latelierdekristel/ L’Atelier de Kristel. I like to use a little tomato puree in these kind of “Rougaille” as I find it enriches the sauce and give it a darker rich colour. An easy dish to make using minimal ingredients and even easier to eat……

NB: The use of Bol Garni is optional, you can just use tomato puree instead 20170124_185617

Ingredients Serves 2

  • 250gms monk fish – cut into bite size chunks
  • 1tsp chilli powder, ½ tsp ground cumin powder, pinch of paprika (to season the fish)
  • 1 large fresh tomato – chopped
  • 1 Tbs Basil & Tomato Bol Garni or tomato puree
  • 1Tbs rapeseed oil or vegetable oil
  • 1 medium size onion –finely chopped
  • Ginger & garlic paste
  • 1-2 green chilli – finely sliced
  • Fresh herbs like thyme or parsley
  • Salt to taste 20170124_185232

Method

  1. Season the fish with salt & pepper and the ingredients as mentioned above, set aside.
  2. Heat up a non-stick pan, add a little oil and sear the fish for two minutes. Remove from heat and set aside.
  3. In the same pan, heat a little oil on a medium heat and add the sliced onion. Leave to fry for 2 minutes, and then add the ginger, garlic and herbs of your choice.
  4. Cook for 3–4 minutes, stirring occasionally. Take care not let it burn.
  5. Add in the chopped and tomato puree, leave to cook on low heat until soft, season.20170124_181236
  6. Cook until the tomato has reduced to a thick dark sauce, this may take 10-15 minutes.
  7. Add the half-cooked fish, fold in not to break the fish and leave to cook for another 5 minutes.
  8. Remove from the hot, add some chopped coriander or parsley. Serve warm with some bread or plain boiled rice.20170124_185456