Turmeric fish curry
Our version of fish curry: tomato sauce with Madagascar turmeric, ginger and combava, white fish gently poached without boiling.
- Prep 20 min
- Cooking 20 min
- Total 40 min
- Serves 4 servings
- Difficulty Easy
Fish curry brings together tomatoes, turmeric, ginger and combava in a sauce in which the fish gently poaches. Here is our version of this Indian Ocean dish: the turmeric and ginger are prepared in Vangaindrano, in south-eastern Madagascar, and the combava is wild-gathered there.
Success comes down to how the fish is cooked: a sauce that barely simmers, never a full boil, to keep the flesh tender.
Preparation
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Peel and slice the onions and garlic. Cut the tomatoes into small pieces.
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In a large casserole dish, sauté the onions and garlic in the oil over medium heat for 5 minutes.
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Add the turmeric, ginger and black pepper, and sauté for 30 seconds while stirring, until fragrant.
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Add the tomatoes and let them stew for 5 minutes, crushing them a little with a spoon.
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Pour in the water or stock, season with salt, and let the sauce simmer uncovered for 10 minutes, until it has reduced slightly.
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Place the fish pieces in the simmering sauce, without letting it boil. Leave to poach for 8 to 10 minutes, without stirring, until the flesh comes apart easily with a fork.
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Off the heat, add the combava powder and the lime juice. Adjust the seasoning and serve immediately with white rice.
The little extra that changes everything
Add the combava powder off the heat, at the very last moment: prolonged cooking wipes out much of its flavour. For cooking the fish, a sauce that barely simmers is enough; a hard boil dries it out and makes it fall apart. Other spices for fish are gathered in which spices to use with fish. Another way of pairing fish and combava, this time raw: sea bass carpaccio with combava. Our products for this recipe: Madagascar turmeric, Madagascar ginger, Madagascar wild combava powder
