CARRY POISSON  au GINGEMBRE & au COMBAVA

CARRY POISSON  au GINGEMBRE & au COMBAVA

Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, CARRY POISSON  au GINGEMBRE & au COMBAVA. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

CARRY POISSON  au GINGEMBRE & au COMBAVA is one of the most popular of current trending meals in the world. It's easy, it's fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. CARRY POISSON  au GINGEMBRE & au COMBAVA is something which I've loved my whole life.

Many things affect the quality of taste from CARRY POISSON  au GINGEMBRE & au COMBAVA, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare CARRY POISSON  au GINGEMBRE & au COMBAVA delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make CARRY POISSON  au GINGEMBRE & au COMBAVA is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have CARRY POISSON  au GINGEMBRE & au COMBAVA using 10 ingredients and 3 steps. Here is how you can achieve that.

Plat typique de mon île la RÉUNION 974, un plat léger et très apprécier à n'importe quel moment, en semaine, en w.end et les jours de fêtes

Ingredients and spices that need to be Get to make CARRY POISSON  au GINGEMBRE & au COMBAVA:

  1. 500 g poisson évidé, écaillé (du rouge grand queue pour moi)
  2. 4 à 5 petites tomates bien mûres
  3. 1 gros oignons sec
  4. 1 bout de gingembre
  5. 2 feuilles de combava ou le zeste
  6. 3 gousses d'ail
  7. 1/2 cac de sel
  8. 1/2 cac curcuma
  9. 3 cuillères à soupe d'huile de tournesol
  10. du piment (facultatif)

Steps to make to make CARRY POISSON  au GINGEMBRE & au COMBAVA

  1. Découpez le poisson en 3 ou en 4 morceaux, ici chez nous à la Réunion le créole mange aussi la tête, imprégnée dans la sauce, c'est excellent
    ;) Lavez et couper les tomates en petit dés
    ;) Emincez l'oignon finement
    ;) Piler ou mixer ensemble l'ail, le gingembre, le combava et le sel
    ;) Chauffez l'huile dans une marmite, puis ajouter l'oignon émincé, bien laisser bien suer, puis ajouter le mélange piler, bien remuer ensemble 30 secondes sans les faire brûler
  2. Ajouter ensuite le curcuma, remuer au mélange,
    ;) Ajoutez ensuite les tomates, bien remuer le tout ensemble, baisser le feu et laisser les tomates bien fondre à couvert pendant 5 mn
    ;) Toujours sur feu doux, ajouter les morceaux de poisson, mélanger délicatement le poisson à la sauce, couvrir et laisser suer pendant 1 à 2 mn, à l'aide d'une fourchette, retourner délicatement l'autre face du poisson dans sa sauce, laisser mijoter lentement jusqu'à obtention d'une belle sauce épaisse
  3. Ne pas "déplacer" le poisson dans sa sauce, le poisson cuit en sauce est fragile, voilà c'est prêt, couper le feu ;)

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So that is going to wrap this up with this special food Recipe of Homemade CARRY POISSON  au GINGEMBRE & au COMBAVA. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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