Fish cari – Creole specialty from La Réunion

Ingredients for 4 servings:

• 200 g basmati rice
• 4 onions, preferably mild, e.g. red or vegetable onions
• 3 garlic cloves
• 1 piece(s) ginger root
• 2 can/n tomatoes, diced
• 1 tsp salt
• 2 tbsp turmeric powder
• 1 bunch of thyme
• 600 g fish, waxy, scampi can also be used with or instead of it
• 1 small onion(s)
• 2 tomatoes
• 1 chili pepper(s)
• 2 tbsp olive oil
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Really easy to make. Since you can continue preparing and dipping while it’s cooking, the whole thing takes no more than 30 minutes in total! Wash the rice, simmer over very low heat for 20-30 minutes without stirring. Dice or slice the onions and sauté until translucent. Crush or finely chop the garlic and add it. Peel the ginger, chop finely or press it through a garlic press and mix in. Don’t set the heat too high, or the ginger will burn with the garlic! Add the diced tomatoes, salt, turmeric and thyme. Let everything simmer for a long time. This dip is used on La Réunion to season dishes. You eat a little with every bite. To make it, chop the onion, chili pepper and tomatoes into very fine pieces, add the oil, salt and maybe a little pepper and mix everything well. Serve it in a small bowl. Cut the fish into 1 x 1 cm pieces and when the rice is cooked, add it to the sauce. Let everything stand on the stove for about 5 minutes (not too long, or the fish will overcook!) and then serve over the rice. Since the spice isn’t part of the main course, everyone can decide exactly how spicy they want their food. This makes it great for the whole family.