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Friday 5 december 2008
21:09
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 :
Ingredients :
(for 4 personnes)- 1.2kg tuna
- 8 small tomatoes
- 3 big onions
- 1 piece of ginger
- 6 garlic cloves
- 1/2 tsp curcuma
- Chilies
- 1 sprig of thyme
- Salt and oil
Method :
Cut the tuna into small chunks. Thinly chop the onions and cut the tomatoes into small pieces. Smash the salt, garlic, ginger and chilies into a paste.Gently fry the onions in the oil for about 3 minutes. Next, add the crushed condiments and simmer for 1 minute. Add the tomatoes, thyme and curcuma along with one glass of water. Cook over a medium heat for 5 minutes. Add the tuna and stir gently. Cover with a lid and cook for about 15 minutes.
This tuna curry is served on a bed of white rice with pea curry and mango chutney.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
