Ecomely

Language

Coconut rougail (rougay coco): recipe illustration
Sauces & basics

Coconut rougail (rougay coco)

Coconut rougail is a condiment made with grated coconut, spiced with chili and lime. Its fresh, slightly crunchy texture goes well with curries, rice and fish dishes.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

274 kcal per serving

Protein
3 g
Carbohydrates
5.5 g
of which sugars
4.2 g
Fat
25.2 g
of which saturated fat
21.7 g
Fiber
6.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. If you use dried coconut, soak it for 15 minutes in lukewarm water, then drain it.
  2. Finely slice the onion and chop the chilies, removing the seeds.
  3. In a bowl, mix the coconut with the onion and chilies.
  4. Add the lime juice and salt, then stir well to spread the flavours.
  5. Add the chopped coriander, taste, and adjust the acidity before serving.

Variations and tips

Toasted version. Dry-toast the coconut in a pan for 3 minutes before mixing it in, for a more roasted flavour.

More ideas

Tomato sambal (sanbal tomat)15 min · 4 serv. · budget-friendlyCarrot pickle in vinegar (asar karot)25 min · 4 serv. · budget-friendlyLime chutney (satini sitron vèr)25 min · 6 serv. · budget-friendlyGrilled coconut chutney (satini koko grate)20 min · 6 serv.Chayote salad (salad chouchou)15 min · 4 serv. · budget-friendlyOnion chutney (satini zonyon)50 min · 6 serv. · budget-friendlySweetsop chutney (satini pom kanel)50 min · 4 serv. · budget-friendlyTamarind chutney (satini tamaren)40 min · 6 serv. · budget-friendly

Original Ecomely recipe.