Rougail Morue Réunion
“A Réunionnais rougail of salt cod — flaked saltfish simmered in a vivid sauce of tomato, onion, garlic, ginger, and turmeric with a fierce hit of fresh chili, served over rice with grains (lentils). The everyday Creole plate of the island.”
Where it comes from
Rougail morue is an everyday Réunionnais Creole plate — flaked salt cod cooked into a vivid base of tomato, onion, ginger and fierce fresh chili, served over rice and lentils. It is the island's fiery weekday comfort.
On the plate
Spoon rougail morue over rice and the salt cod is savory and tender in a bright, fiery tomato sauce humming with ginger and turmeric, the fresh chili sharp on the finish. Bite: deeply savory and aromatic, the cured fish against the vivid sauce, hot but balanced over plain rice and lentils. The everyday Creole comfort plate of Réunion.
How it works
Soaking removes most of the salt cod's salt; the tomato-onion-ginger-turmeric base (rougail) carries the island's Indian-Creole spice signature, while the cured fish brings savory depth. Fresh crushed chili added late keeps its bright heat against the cooked-down sauce.
Variations
With sausage (rougail saucisses). With smoked fish. With prawns. Spicier. With combava (kaffir lime). With tamarind.
On the Palate
Ingredients
Serves 4How it's made
7 steps · Show ↓30 min active · 30 min waiting
How it's made
7 steps · Show ↓- 115 min
Soak salt cod overnight, changing the water; then poach briefly and flake.
- 26 min
Fry chopped onion in oil until soft.
- 32 min
Add garlic, grated ginger, and turmeric.
- 410 min
Add chopped tomato and cook down to a thick sauce.
- 53 min
Stir in the flaked salt cod and crushed fresh chili.
- 611 min
Simmer 10 min to meld; adjust salt.
- 73 min
Serve with rice and a side of grains (lentils).
