Dream about the Indian Ocean as you try this light tropical fish dish from Constance Belle Mare Plage.
Try our fish tartare and coconut milk recipe
- 600g white fish fillet
- 2 pieces lime
- 150g white onion
- 40g fresh coriander
- ½ can of coconut milk
- 1tsp of crushed ginger
- 1 piece of endive or leaves of iceberg lettuce
- 3tbsp of sliced chives
- 3tbsp of olive oil
- 2tbsp Dijon mustard
- Salt and pepper
1. Cut the fish into small dices.
2. Add salt, pepper, grated lime zest and juice from 1½ limes. Keep in the fridge for 20 minutes.
3. Peel the tomato, remove the seeds and cut the quarters in to small slices.
4. Slice the onion and add to the tomatoes. Add the juice from the remaining ½ lime, 2 tsp of olive oil, 1 tsp of mustard, salt and pepper.
5. Take the fish out of the fridge, add the remaining olive oil, the coconut milk, the remaining mustard, chopped coriander, ginger and chives. Season to taste with salt and pepper.
6. Put a layer of tomato and onion salad on the plate, place the fish tartare on top.
7. Decorate with the endives or lettuce, coconut shavings and fresh herbs. Bon appétit
This week Siddq, our Sous Chef at Jahaz Restaurant, Constance Halaveli, brings you his special homemade recipe for Tandoori Chicken Marinade.
- 1 large chicken
- 5g cumin seeds
- 5g coriander seeds
- 20g garam masala
- 8g chilli powder
- 4 tbsp plain yoghurt
- 1 tsp lime juice
- 1 tbsp garlic and ginger paste
- salt and pepper to taste
1. Pre-heat your oven to 220 C
2. Prepare the ground cumin and coriander. Take your cumin and coriander seeds and toast over a medium heat until the spices become very fragrant and brown a little. Remove from the heat and cool to room temperature. When the toasted spices have cooled grind them in a pestle and mortar to a fine powder, reserve until needed.
3. Make the garlic and ginger paste - simply puree 50% fresh peeled ginger and 50% fresh peeled garlic. Mix together. This keeps for up to 7 days in the fridge if stored in an air tight container.
4. Blend all the ingredients from the recipe together, season to taste with salt and pepper, reserve.
5. Take 1 large chicken and completely remove the skin. Make 3 slices diagonally across both breasts and thighs approx 5 mm deep. This helps the marinade to penetrate and also ensures that your chicken will cook evenly. Then coat the chicken well with your Tandoori marinade.
6. Place chicken on a tray in the oven and leave until the edges almost blacken, when you see this colour change, lower the oven temperature to 180C and continue cooking until the internal temperature of the meat has reached 74 C. When cooking chicken, allow 20 minutes per 500g + an additional 20 minutes at the end.
7. Alternatively, you can cook the chicken on the BBQ.
Every Friday we publish tasty recipes from the Indian Ocean. If you’ve got a favourite dish from your holidays with Constance Hotels, get in contact with us and let us know which recipe you want us to feature next.
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