Schlagwort: garlic

Recette en Anglais · Recette Réunionnaise

Carry Poulet (EN)

Vincent Pradel FernandesLeave a comment

Chicken carry is a culinary specialty of Reunion Island, made with chicken pieces, and is a very spicy dish. It is always accompanied by rice.

Ingredients: (4 Persons)

  • 1 whole chicken
  • 2 Medium onions
  • 4 small tomatoes
  • A piece of ginger
  • A sprig of thyme
  • ½ tsp turmeric
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 spoonfuls of oil
  • 388 Kcal per person

Preparation:

Total Time : 1h

Preparation : 30 minutes

Cooking time : 30 minutes

Cut up the chicken and brown it on the stove (in a pot containing the oil). Meanwhile, prepare the ingredients.
Once the chicken is golden brown, add the onions, which you melt while stirring with the chicken, then the garlic (which should not burn), then the saffron and finally the tomatoes. Stir and melt the tomatoes.
Then add water until it covers the top of the chicken, and finally add the thyme.
Once you’ve obtained a sauce about 3 mm thick. Add pepper at the end of cooking. Add more salt during cooking if necessary (taste to be sure).
Eat with rice, grains and a spicy mango rougail of course…

Utensils:

  • Knife
  • Cutting board
  • Coffee spoon
  • Pot
  • Pestle
  • Wooden spoon

Recette en Anglais

Carry Espadon (EN)

Vincent Pradel FernandesLeave a comment

Cary Espadon is a typical Creole dish made with swordfish fish, prepared in a spicy and fragrant sauce. It combines the rich flavors of the fish with Creole spices like curry, turmeric, cumin, and chili pepper, as well as ingredients like garlic, onion, ginger, and tomatoes.

Carry Espadon

Ingredients (6 persons) :

  • 1 piece of ginger
  • 3 tablespoons of sunflower oil
  • 1 teaspoon of turmeric
  • 2 tomatoes
  • 1kg of swordfish
  • 1 clove of garlic
  • 2 onions
  • Basmati rice

Steps of the preparation

Total: 1h30 / Cooking: 1h

Before starting to cook, gather all necessary ingredients. Cut the swordfish into regular pieces and place them in a bowl. Thinly slice the onions and tomatoes, grate the garlic and ginger, and set aside spices like turmeric, chili, and thyme. Preparing the ingredients ahead of time ensures a smoother cooking process, allowing everything to be added quickly and avoiding any ingredients from burning or overcooking.

In a pot or large saucepan, heat a bit of oil and add the sliced onions, grated garlic, and ginger. Sauté them until golden brown, which will release the base flavors of the curry. Then, add the spices like turmeric and thyme, followed by the tomatoes, letting them simmer until they break down into a smooth sauce. This step is crucial for giving the curry its depth of flavor.

Once the sauce is smooth and well-blended, add the swordfish pieces to the pot. Gently stir to coat the fish in the sauce, and let it cook for a few minutes over medium heat. The fish doesn’t require long cooking, so keep an eye on it to prevent it from drying out. Adjust the seasoning by adding salt and, if desired, a bit of chili for extra heat. Once the curry is ready, serve it hot, accompanied by rice and legumes.

Ustensils

  • 1. Knife
  • 2. Casserole
  • 3. A wooden spoon
  • 4. A bowl or plate
  • 5. A grater