fonds_marins82_plongee_-_credit_irt_-_serge_gelabert_dts_12_2019.jpgPhotographePhotographe© Serge Gélabert
© Serge Gélabert

Redfish curry recipe

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Stéphane

Redfish curry recipe

Preparation time15 minutes
cooking time20 minutes

Preparation

  • Gut and scale the fish, wash it and cut it into 2cm slices.
  • If the head is very large, cut it in half lengthways. Otherwise, leave it whole.
  • Finely chop the onions lengthways.
  • Dice the tomatoes.
  • Crush the garlic, salt, chillies, ginger and Kaffir lime.
  • Fry the onions with the thyme until brown.
  • Add the spices and stir.
  • Add the saffron and tomatoes. Stir vigorously.
  • Cover and simmer gently for 8 to 10 minutes.
  • Add ½ glass of water. Stir the sauce. Add the fish slices to the pan.
  • Cover and simmer for 8 minutes.
  • Turn the slices carefully and continue cooking for another eight minutes on a medium heat.
  • Add extra water as desired to increase the quantity of sauce.
  • Stir carefully and leave to simmer for a few moments.

Ingredients

  • 1 large redfish (1.5kg)
  • 300g onions
  • 400g very ripe tomatoes
  • 8 to 10 garlic cloves
  • salt
  • 12 chilli peppers
  • Piece of Kaffir lime zest or 3 Kaffir lime leaves
  • Piece of ginger
  • ½ teaspoon Saffron
  • 1 sprig thyme
  • 5 tablespoons oil

 Serve hot with a sprinkle of parsley and finely-chopped spring onions.