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.

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