A Creole tomato stew of Mauritius, simmered with thyme, ginger, and curry leaf around fish or sausage.

Where does Rougaille come from?

Rougaille is a Mauritian dish from Port Louis, Mauritius.

Can Rougaille be made vegan, gluten-free, or dairy-free?

Yes. This Rougaille recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Rougaille take to make?

About 55 minutes total (15 minutes prep, 40 minutes cooking), serving 4.

Rougaille — a Port Louis, Mauritius recipe

Name: Rougaille
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mauritian
Ingredients: 1.5 lb firm fish or smoked sausage; 5 ripe tomatoes; 2 tbsp tomato paste; 2 onion; 4 cloves garlic; 1 tbsp ginger; 1 tsp thyme; a sprig curry leaves; 1 chili; 3 tbsp oil; to taste salt

Africa → 🇲🇺 Mauritius → Port Louis

Rougaille

Mauritian · easy · serves 4

prep 15 min · cook 40 min

~676 cal · 23g protein · 20g carbs · 56g fat (estimated, per serving)

🍽️

Tomato Creole stew with fish and curry leaves

🇲🇺 Port Louis

Rougaille is the everyday Creole sauce of Mauritius, a bright tomato base built with onion, ginger, garlic, thyme, and curry leaf, then simmered around fish, sausages, or eggs. It reflects the island's crossroads of African, Indian, and French cooking, and appears on the table with rice several times a week.

Sign in to save recipes to your book and leave reviews.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

1.5 lb firm fish or smoked sausage

•

5 ripe tomatoes

•

2 tbsp tomato paste

•

2 onion

•

4 cloves garlic

•

1 tbsp ginger

•

1 tsp thyme

•

a sprig curry leaves

•

1 chili

•

3 tbsp oil

•

to taste salt

Instructions

1

Soften the onion, garlic, and ginger in the oil, then add thyme and curry leaves.

2

Add the tomatoes and tomato paste and cook down into a thick, glossy sauce.

3

Nestle in the fish (or tofu and mushrooms) and chili.

4

Simmer gently until cooked through and the sauce is rich.

5

Season and serve with rice.

Port Louis tradition.

Ratings & reviews

Sign in to rate this recipe once you’ve cooked it.

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

📍

Port Louis. Street corners where dholl puri outsells everything.

🗺️

Mauritius. An Indian Ocean island where three continents share one street food.

🌍

Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →