Sign in
Friday 5 december 2008
21:21
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 “Massalé”
rating :
Ingredients :
(for 4 personnes)-1,5 kg tuna, diced
-6 small tomatoes
-3 onions
-1 garlic head
-3 tbsp “massalé”
-1 tsp curcuma
-1 sprig of thyme
-Chilies
-Salt and oil
Method :
Heat the oil in a pan. When hot, add the tuna and simmer for about 5 minutes. Remove the tuna from the pan and set aside. Thinly slice the onions and cut the tomatoes into small pieces. Then, crush the garlic together with the salt and chilies to form a paste. Gently fry the onions for 3 minutes before adding the crushed condiments and the curcuma. Cook for 2 minutes. Next, add the tomatoes, thyme, massalé and simmer for 3 minutes. Stir in the tuna along with one glass of water. Cover with a lid and cook for about 15 minutes. The sauce should be smooth.Serve on a bed of white rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
