Savory Salted Fish Rougaille with Spicy Tomato Sauce

1.Soak the salted fish in water for at least 2 hours, changing the water halfway through to remove excess salt. Drain and set aside.

2.In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

4.Add the diced green bell peppers and cook for another 5 minutes until they soften.

5.Incorporate the chopped tomatoes and tomato paste into the skillet, stirring well to combine. Cook for about 5 minutes until the tomatoes break down and form a sauce.

6.Sprinkle in the ground turmeric, cumin, paprika, chili powder, black pepper, and salt. Mix well and let the spices cook for 2 minutes to release their flavors.

7.Add the soaked and drained salted fish to the skillet, gently folding it into the sauce. Pour in the water and bring the mixture to a simmer.

8.Cover the skillet and let it cook for 15-20 minutes, stirring occasionally, until the fish is cooked through and the flavors meld together.

9.Once cooked, remove from heat and stir in the chopped parsley, cilantro, and lemon juice for a fresh finish.