Cari Poisson (Fish Curry) is a traditional Réunion recipe for a classic curry of fish steaks in a tomato, onion and garlic base flavoured with ginger, lime zest, turmeric, thyme and chillies. The full recipe is presented here and I hope you enjoy this classic Réunion version of: Fish Curry (Cari Poisson).
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Ingredients:
1.5kg fish steaks (about 3cm thick)
8 small tomatoes
6 small onions, finely chopped
8 garlic cloves
3cm length of ginger, peeled and chopped
2 tsp lime zest (kaffir lime zest, for preference)
1/2 tsp ground turmeric
1 sprig of thyme
chillies (optional)
salt, to taste
oil for frying
Method:
In a mortar, pound together the ginger, garlic, kaffir lime zest and chillies to a paste.
Heat about 60ml oil in a pan, add the fish pieces and fry for about 15 minutes, or until nicely browned on the outside and just cooked through. Remove with a slotted spoon and set aside.
Add the onions to the oil remaining in the pan and fry for 3 minutes then add the garlic, ginger and chilli paste. Fry for 1 minute further then add the tomatoes, turmeric and thyme. Cook for 2 minutes then return the fish pieces to the pan. Pour over 200ml of water and cook, covered, for 5 minutes.
Serve hot, accompanied by white rice and mango rougail.
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