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Friday 5 december 2008
21:12
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
King Prawn Curry
rating :
Ingredients :
(for 4 personnes)- 1kg king prawns
- 7 tomatoes
- 4 onions
- 6 garlic cloves
- 1 piece of ginger
- 4 small chilies
- 1 sprig of thyme
- 1/2 tsp curcuma
- Salt and oil
Method :
Clean the prawns under cold water and de-vein them.Finely chop the onions and ground the garlic together with the chili and ginger. Next, cut the tomatoes into small chunks.
Heat the oil in a saucepan and fry the onions lightly until they are transparent. Add the crushed condiments and thyme and simmer for 3 minutes. Then, stir in the tomatoes and curcuma and cook for a further few minutes. Add the king prawns along with two glasses of water and boil for five minutes. The sauce should reduce.
Sprinkle with thinly chopped chives.
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(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
