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Friday 9 january 2009
13:48
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
Tuna Curry
rating :
temps de préparation :
30 minutestemps de cuisson :
15 minutesIngredients :
(for 4 personnes)1.2kg tuna, cut into small chunks
8 small tomatoes, cut into small pieces
3 big onions, thinly minced
1 piece of ginger
6 garlic cloves
1/2 tsp curcuma
Chilies
1 sprig of thyme
Salt and oil
Method :
Heat the oil in a pan and fry the onions gently for about 3 minutes. Meanwhile, pound the garlic, ginger, chili and salt into a paste.Next, add the crushed condiments and brown for 1 minute. Add the tomatoes along with the thyme, curcuma and one glass of water. Cover with a lid and simmer over a medium heat for 5 minutes.
Gently stir the tuna in with the other ingredients. Put the lid on and cook for about 15 minutes.
