- 300g squid
- 1 onion, chopped
- 1 tablespoon garlic and crushed ginger
- 15 cl of white wine
- 1 sprig of thyme
- 150 g of tomato coulis
- 1 bunch of chopped coriander
- Salt and pepper
Cut the squid into small pieces. Sauté in 1 tablespoon of olive oil until they are half tender.
Add onion, thyme, garlic and ginger. Simmer for 3-5 minutes.
Add the white wine. Cook for ten minutes. Add the tomato sauce, salt and pepper. Cook for 15-20 minutes it’s ready.
Sprinkle the dish with chopped coriander. Serve with white rice and a cucumber salad.
Red sauce and ROUGAILLES
These two iconic creole dishes are tomato based but it’s two different dishes.
Rougailles are prepared with full tomato, fresh or canned but red sauce use tomato couli and white wine to get a more refined taste.