©Photographe|Serge GELABERT

Reunionese Creole Recipes

Creole kitchen recipes for gourmets

Creole recipes are easy to prepare and will tantalize your taste buds during a meal.

Chicken “carry”, “rougail saucisses”, coral trout “carry”…

Discover at home the delicious flavours of Reunionese cuisine by following the Creole recipes offered to you below.

Recipe for Chicken Curry

Preparation Time : 30 minutes Cooking Time : 30 minutes


  • 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

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


  • 6 large sausages or 12 medium-sized sausages
  • onions 300g
  • salt
  • tomatoes 500g
  • 3 soup spoons of cooking oil
  • chilli peppers


  • 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


  • 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

  1. 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.
  2. Finely ground the onions lengthwise
  3. Finely cut the tomatoes
  4. Crush the garlic, the salt, the hot peppers, the ginger and the combava together
  5. Heat cooking oil in a casserole. Brown the onions and the thyme. Add the spices and turn.
  6. Add the saffron and then the tomatoes. Turn the contents quickly.
  7. Cover and let cook on a small flame for 8 to 10 minutes
  8. Add ½ of a glass of water. Mix the sauce. Put the pieces of fish inside. Cover and let it cook for 8 minutes.
  9. Turn over the pieces of fish without damaging them, and continue to cook for another 8 minutes on a medium flame
  10. Add more water according to the amount of sauce desired.
  11. Carefully mix and let simmer a couple more minutes.

Serve hot, with parsley and finely cut scallions