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Friday 5 december 2008
21:07
Find in our guide
Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Prawn Curry
rating :
temps de préparation :
30 minutestemps de cuisson :
15 à 20 minutesIngredients :
(for 5 personnes)1kg prawns
2 onions
2 garlic cloves
4 tomatoes
1 piece of ginger (or in powder)
3 tbsp oil
1/2 tsp curcuma (or saffron)
Thyme, salt and pepper
Bell pepper or chili (optional)
Method :
Wash and drain the prawns.Heat the oil in a frying pan and brown the thinly minced onions, crushed garlic, ginger and salt. Then, add the chopped tomatoes, thyme, bell pepper or 2 to 3 chilies (according to personal taste).
Allow to simmer before adding the curcuma.
Next, add the prawns, stir and pour in enough water to cover it. Simmer gently until the sauce thickens.
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(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
