Réunion-Style Fish and Vegetable Rougail

Method

1. Peel and seed the tomatoes, peel the potatoes, then cut both into cubes with the Tupperware AdaptaChef fitted with the 10 mm dicing grid.

2. Peel the onions and slice them on the AdaptaChef slicing cone. Peel and finely grate the ginger.

3. Coat the fish steaks in flour and brown them in hot oil in a sauté pan over medium heat. Set them aside.

4. Soften the onions in the same pan, add the ginger, crushed garlic, tomatoes and potatoes, then the massalé, chilli, salt and pepper. Stir, cover and simmer for about 25 minutes, adding a splash of water if it starts to catch.

5. Lay the fish on this sauce, cover and cook for a further 15 minutes. Serve with rice and chopped coriander.

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