Creole cuisine
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Exotic food and dish from island of Reunion,indian ocean.
Creole cuisine, le cari
Carry or curry is a general term for a portion of main dishes in the creole cuisine of reunion island and also present in Mauritian cuisine.
The name probably derives from the dish or curry spice mix, which is pronounced in Tamil kari, one of the ethnic components of Reunion and Mauritius. Carry Reunion does not have curry powder, but the Mauritian Carry contain them.
The masala goat, chicken or vegetables are the only dishes in creole cuisine that contain the Reunion curry leaf, called caloupilé. The masala, spice mix, is the local curry.
The only powder used in curry is turmeric root (it is then called “saffron country”), locally grown in the hills above the city of St. Joseph, which is the most famous. Turmeric is also found in the import trade.
Creole cuisine Cari composition
The following ingredients are used in the preparation of a curry:
onions and garlic we use local products
turmeric powder (called saffron in Reunion)
Thyme: Thyme reunionese is deemed much more fragrant, it is smaller.
salt, pepper, ginger,
for some tomato curry, except those of meat.
We do not put tomatoes in a curry chicken Pei traditional some have begun to implement, when the frozen chicken, raised in battery, landed in supermarkets (in 60/70).
Less expensive than chickens raised in corn country in Reunion, they had no taste, no color, so to give it a nicer appearance and even taste, some have begun to tomatoes, but to find the flavor of a curry chicken pei, care should be taken not to make, but brown the meat well.
For the curry chicken, for example, traditionally we use a pot in which it begins to brown the meat in the neutral oil type sunflower.
Once the meat is well colored, add finely chopped onions, which are made with brown meat. Then add a crushed garlic clove and a piece of crushed ginger (about 20 g), cook it all and then add a little water, halfway up if the chicken meat has a rather hard one less if it is a younger chicken.
Followed turmeric, about 1 teaspoon, salt, pepper, crushed in a mortar, lava stone nonporous, and thyme. Bring to a boil, then reduce heat and cook about 15 minutes, sometimes longer, we must be careful that the meat does not emaciated.
Creole cuisine various cari.
The inclusion of meat to the rest of the preparation is done differently in different families. For a chicken curry, you must first fry the chicken pieces in oil so they are well browned, and then there are two schools: those who prepare the sauce gradually, leaving the chicken pieces in the pot, and those that remove, prepare the sauce and then submit. It is not recommended that a method is better than the other.
For a fish curry in Creole cuisine, the process is different: after peeling and cut the fish into steaks, keeping the head and tail, one must first fry the fish pieces in a little oil and set aside. In a pot, brown the onion, the garlic and ginger and add or tomatoes.
Melt it all, add turmeric, salt, pepper and thyme, or even kaffir lime. Pour a glass of water to the mixture and bring to boil. Add the fish sauce, simmer about 5 minutes, no more (the fish swallowed up).
In Creole cuisine one must distinguish curries, sauces (sauce of tuna), or even rougails, preparing the way not all the same!
Enjoy to eat the Creole cuisine.
