One of the most popular dishes at Constance Le Prince Maurice, this fish curry is the perfect meal for sharing with friends.
Laguna Bar, Constance Le Prince Maurice
Ingredients (Serves 4)
Fish curry:
- 600 g white flesh fish ready to cook, and cut in cubes
- 60 g Onions
- 10 g Chopped Garlic
- 10 g Chopped Ginger
- 25 g Chopped Coriander
- 10 g Thyme
- 5 g Curry leaves
- 200 g Diced Tomato
- 35 g Curry powder ( best quality you can find)
- 6 g Turmeric powder
- 5 g Red chilli powder (optional)
- 10 g Cumin powder
- 10 g Coriander powder
- 100ml of fish stock ( or water)
- 50 ml Coconut milk
- 50 ml oil
- Salt and pepper
1. In a large pan, pour little oil. When it’s hot put the onions, garlic, ginger and the herbs cook for 5 minutes.
2. When the onion turn lightly brown in colour add the spices and simmer for 5 more minutes. Add diced tomato and cook on low heat for 5 more minutes. Add coconut milk and fish stock. Reduced to a nice consistency.
3. When you are ready to serve, eat up the curry sauce, add the fish and cook for 2 minutes. Switch off the fire, cover and allow resting for 10 to 15minutes (until the fish is cooked).
4. Add fresh chopped coriander. Serve hot with plain rice, lentils fricassee, tomato chutney, cucumber salad and any pickles from the supermarket.
Tomato Chutney:
- 100 g fine-diced tomatoes
- 20 g fine chopped coriander
- 40 g fine chopped onion
- 10 g Soya bean oil
- Salt and pepper to taste
1. Mix all the above mentioned ingredients, season and serve.
Plain white rice:
- 200 g Basmati rice
- 500 g water
- 4 g salt
1. In a pot boil the water; add some salt and the rice. Cook for around 15 minutes, strain in a colander and serve hot.
Cucumber salad:
- 200 g cucumber
- 20 g sliced onions
- 5 ml white vinegar
- 5 ml oil
- Salt and pepper
1. Peel and slice the cucumber, mix with the sliced onions. Season with the other ingredients.