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Rougaille orite ( Octopus in red sauce Mauritian style)

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Zinnat’s Kitchen
Zinnat’s Kitchen
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Recipe Information

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Video-Specific Recipe

Rougaille orite

Cultural Context

Rougaille orite originates from the diverse culinary landscape of Mauritius, influenced by Creole, Indian, and French cuisines. Traditionally, it is a beloved dish often served at family gatherings, showcasing the island's rich seafood offerings. Today, variations abound, with different proteins and spice levels, making it a versatile favorite among locals and visitors alike.

MauritianMUmain
45 min
medium
4 servings
Servings4
1 lb octopus
4 cups tomatoes, chopped
1 tablespoon ginger, grated
3 cloves garlic, minced
2 green chilies, chopped
1/2 cup spring onions, chopped
5 curry leaves
2 tablespoons butter

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is often less expensive.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers are milder and more affordable.

coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute fresh herbs, and dried herbs are often less costly.

1

Start by heating butter in a pan.

2

Add ginger and garlic paste to the pan.

3

Add chopped tomatoes and let them soften.

4

After about seven minutes, add the octopus that has been boiled in a pressure cooker.

5

Cover and simmer until done, then turn off the heat.

6

Garnish with spring onions and green chilies before serving.

Cooking Techniques

sautéingsimmering

Equipment Needed

large potcutting boardknifespatula

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

fish

Also Known As

RougailleRougaille de poisson

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