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Friday 5 december 2008
21:06
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
Alevin Curry
rating :
Ingredients :
(for 4 personnes)1,2 kg alevins
6 small tomatoes, cut into small pieces
3 small onions, thinly chopped
6 garlic gloves
1 small piece of ginger
1/2 tsp curcuma
1 sprig of thyme
Chilies
Salt and oil
Method :
Wash the alevins thoroughly and drain.Crush the garlic together with the ginger and chilies (optional) to form a paste.
In a frying pan, simmer the onions and the garlic mixture for 2 minutes. Next, add the tomatoes, curcuma and thyme. Cover with a lid and cook over a medium heat for 5 to 6 minutes.
Add the alevins and simmer gently on a low heat for about 15minutes.
Stir slowly until the sauce has reduced.
This dish is served with white rice and with either chili sauce or mango chutney.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
