Recette Bouillon Poisson Mauricienne
I usually go directly to the fishmonger and look for white fish with firm flesh, as well as rockfish, which have a perfect taste for this type of dish. To preserve it, I lifted the fillets, keeping the head and tail, and then fried them until they became a little crispy in order to make this recipe.
Total Time: 30 mins
- 1 onion, chopped
- 5 cloves of garlic
- 3 red chillies
- Some chicken curry leaves (kaloupilé)
- 1 tablespoon of lemon juice
- 5 tomatoes cut into pieces
- 2 cups of water
- Cut your fish slices, wash, sprinkle with the and lemon juice and let marinate. After 10 minutes, dip the slices in flour and fry in a pan. The fish should be browned on both sides.
- Put in a grinder, chillies, garlic, chicken curry and a little water. Let it run until you get a paste.
- Heat a fairly deep pot over medium heat. Pour 3 tablespoons of oil. Add the onions and the garlic and chilli paste, and let it brown.
- Then add the tomatoes and salt, turn 5 mins. Pour 2 cups of water and boil for 10 minutes.
- Add the fish slices and boil for another 5 minutes. Remove from heat. Sprinkle some coriander leaves for flavor.
- This recipe is usually accompanied by coconut Chutney and white rice.
- You can also add Mourom brede in the broth.
- Usually the head of the fish is put in the broth just to have all the taste of the fish.