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Seychellois Creole Sauce- Lasos Kreol
Prep Time
30 mins
Cook Time
10 mins
 

This  Seychellois Creole Sauce is a flavoursome sauce made with tomatoes, capsicum, onions, and garlic, along with herbs and chilli. A  perfect accompaniment for grilled or pan-fried  fish

Course: Side Dish
Cuisine: Creole
Author: The Creole Melting Pot
Ingredients
  • 4 medium size ripe tomatoes, thinly sliced
  • 1 onion, sliced
  • 2 tbsp vegetable oil
  • 1 green pepper, sliced
  • 2 cloves of garlic, crushed
  • 1 tbsp crushed ginger
  • 1 quatre-épices leaf (or bay leaf)
  • 1 chilli, chopped or crushed (optional)
  • ½ tsp sugar (optional)
  • 3 twigs thyme (about 1 tsp dried thyme)
  • 3 sprigs  parsley- chopped
  • ¼ lemon- juiced
  • Salt and cracked pepper
Instructions

  1. Place oil in a hot pan and sauté the garlic, and ginger. Stir for a minute or so.

  2. Stir in all the other ingredients

  3. Reduce heat and simmer for about 5 minutes. You do not want the sauce to reduce too fast. You will end up with a creole sauce with a little bit of crunch.

  4. Season to taste

  5. Remove from heat, and keep.

Recipe Notes
  • This is an ideal sauce for grilled, baked or pan-fried  fish.
  • Should you wish, you can also serve it with plain boiled rice as a vegetarian dish, although this is not the traditional way of consuming the sauce.
  • You can certainly make your creole sauce in advance and keep it in a sealed container in the fridge for a few days. All you need to do is to  heat and serve when you’re ready to add a classic creole flavor to your grilled fish.
  • Read the blog attached to this recipe to learn more about the different variations to the sauce.