Bonjour,
For
this island nation we decided to cook a fish curry. Unfortunately we couldn’t
obtain red snapper so we settled for straight snapper, not as good as fresh red
snapper just caught no doubt.
Never
the less, this curry had a very different curry taste, it wasn’t as hot as I
had thought and the key spice is massalé, otherwise known as garam masala but a
slightly different style to the Indian version. The fish was cooked in fish
stock with this spice along with turmeric powder, garlic and ginger.
I
quite liked the curry despite the different taste.
Au
Revoir
Sam’s
rating: 8/10
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