EAT

"AN OUNCE OF SAUCE

COVERS A MULTITUDE OF SINS."

Anthony Bourdain

Serves 4

Ingredients:

2 lbs firm fleshed fish, like snapper or Burumundi
vegetable oil
1 large onion, chopped
1-2 Tbsp homemade massalé
1 tsp ground turmeric
3 cloves garlic, crushed
2 inch piece of ginger, grated
2 tsp dried thyme leaves (or fresh, if you have it)
1-2 Tbsp tamarind paste (I like just 1)
1 can light coconut milk (water could be used here instead)

First, soften the chopped bits of onion in oil. When they release their fragrance and are soft to the teeth, stir in the massalé and golden turmeric. Once your pan is looking like gold, stir in the ginger, garlic, and thyme. Cook a few moments, until the ginger and garlic give off their smells, then pour on the coconut milk and tamarind paste. A squeeze of lemon juice works in a pinch if you can’t find tamarind. Season this sauce with salt and gently simmer for about 10 minutes to let the flavors mingle and the dried thyme soften. Then add on the fish (or whatever meat you prefer). Cover and cook gently until tender (cooking times will vary from just a few minutes to twenty or more, depending on the cut of fish you choose). But listen to this: fish flakes easily with a fork when done. Meanwhile, grill, broil, or roast some peppers for garnish and a bit of heat. You can do this in a dry comal or skillet. Simply cook on each side until charred and softened.Serve the curry with a hearty scoop of rice and plenty of the sunset sauce.

Fish curry is one of the most popular recipes in this African island nation. Everyone on the islands, from worn-out fishermen to strict grandmothers, will serve up the day’s catch like this, with a little bit of India, China, and France, in the form of homemade curry powder (called massalé), fresh ginger, garlic, and thyme.