Discover at home the delicious flavours of Reunionese cuisine by following the Creole recipes offered to you below.
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Recipe for Chicken Curry
Preparation Time : 30 minutes Cooking Time : 30 minutes
Ingredients
- A whole chicken 1.2kgs
- 2 medium sized onions
- 4 cloves of garlic
- 8 small tomatoes
- 1 piece of ginger
- 1 branch of thyme
- ½ teaspoon of saffron (turmeric)
- salt, pepper as much as desired
- frying oil
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Gastronomie Plats09 Rougail Boucane Credit Irt Serge Gelabert Dts 12 2014.jpgGastronomie Plats09 Rougail Boucane Credit Irt Serge Gelabert Dts 12 2014.jpg
Preparation of Chicken Curry
- Cut the chicken into 8 to 10 pieces
- Dice onions and tomatoes
- Crush together salt, pepper, garlic and ginger
- Brown the pieces of chicken in oil at a very high temperature
- Once they are golden brown (actually, the fried chicken is already edible at this stage), add the onions. Keep mixing for one minute.
- Add the crushed mix, continue to stir for 2 more minutes
- Add tomatoes and thyme. Mix well for 2 more minutes
- Add the saffron (curcuma), add water about midway up and lower the flame just as soon as it starts to boil
- Let simmer on a medium flame for 15 minutes
There should remain a sufficient amount of sauce without there being too much. Don’t forget to take out the fat after cooking.
Recipe for Rougail Saucisse
Preparation and Cooking Time: 45 minutes
Ingredients
- 6 large sausages or 12 medium-sized sausages
- onions 300g
- salt
- tomatoes 500g
- 3 soup spoons of cooking oil
- chilli peppers
Steps
- If the sausages aren’t too salty boil them once. Otherwise do it 2 or 3 times while piercing them with a fork (5 minutes).
- Rinse. Cook the sausages again for 10 minutes in a little water until the water has totally disappeared.
- Fry them with the 3 spoons of oil.
- Add the onions cut lengthwise, turn well, then add the crushed pepper and salt. Let brown.
- Add the diced tomatoes
- Cover and cook for 15 to 20 minutes
Once cooked, the rougail sauce should be thick, and the onions and tomatoes deeply cooked
Recipe for Coral Trout curry
Ingredients
- 1 nice sized coral trout: 1,5 kilo
- Onions 300g
- Ripe tomatoes 400g
- 8 to10 cloves of garlic
- salt
- 12 hot peppers
- 1 piece of zest of combava or 3 combava leaves
- 1 piece of ginger
- ½ teaspoon of saffron
- 1 branch of thyme
- 5 soup spoons of cooking oil
Steps for coral trout curry
- Clean the fish, and cut it in 2 cm wide long slivers. Also cut the head in two along its length if it’s large. Otherwise, leave it whole.
- Finely ground the onions lengthwise
- Finely cut the tomatoes
- Crush the garlic, the salt, the hot peppers, the ginger and the combava together
- Heat cooking oil in a casserole. Brown the onions and the thyme. Add the spices and turn.
- Add the saffron and then the tomatoes. Turn the contents quickly.
- Cover and let cook on a small flame for 8 to 10 minutes
- Add ½ of a glass of water. Mix the sauce. Put the pieces of fish inside. Cover and let it cook for 8 minutes.
- Turn over the pieces of fish without damaging them, and continue to cook for another 8 minutes on a medium flame
- Add more water according to the amount of sauce desired.
- Carefully mix and let simmer a couple more minutes.
Serve hot, with parsley and finely cut scallions
