In each issue, Cécile Gitany from the Sweet Kwisine blog will delight us with one of her recipes. Her first treat is a fish colombo with eggplant that will really please our taste
buds. The perfect dish to welcome your family at the table when you are running out of time! So Cécile, how do we do it?
“Fish colombo with eggplant is my secret quick recipe. You will love its creamy and flavored eggplant dressing. For this recipe, it’s best to use a firmer fish such as tuna, marlin or sword fish. You need a tropical touch: turmeric. Use it fresh if you are lucky enough to find some, but turmeric powder will do the trick. Other than that, it’s not difficult.“
INGREDIENTS
For this fish colombo, you need …
• 500 g of marlin, tuna or swordfish
• 2 beautiful eggplants
• 1/2 green pepper
• 3 turmeric roots or 2 tablespoons of turmeric powder
• 1 tablespoon of colombo powder or colombo paste
• 1 teaspoon of mixed cumin, mustard seeds
and fenugreek … or Caribbean Colombo seeds
• 3 country onions
• a few sprigs of celery
• 1 sprig of thyme
• 2 nice cloves of garlic
• 2 limes
• 1 chili
• salt, pepper, oil
RECIPE
1. Cut the fish into cubes of about 3 cm, sprinkle with lemon juice. Let it marinate while the sauce is being prepared.
2. Cut the stems of the eggplants and cut them into slices 4 cm long. Chop the pepper and herbs. Peel the fresh turmeric and grate it finely.
3. In a casserole dish, heat 2 tablespoons of oil. Sauté the Caribbean Colombo seeds without burning them.
4. Add the eggplant, green pepper and crushed garlic cloves. Brown them for a minute then stir in the grated turmeric, the colombo and about 20 cl of water.
5. Add the herbs and simmer over medium heat until the eggplants are tender. Watch the cooking so that the sauce reduces and becomes creamy but does not dry out completely (allow about 15 to 20 minutes of cooking, add a little water if necessary).
6. Once the sauce is ready, lower the heat to minimum and add the fish cubes with their marinade. Place the whole chili pepper on the fish, cover the casserole dish and cook for about 5 minutes. Obviously the fish cooks at the last minute and so should not be too thick. Adjust the cooking time to its thickness, but remember it must be fast.
7. At the end of cooking, add a tablespoon of oil, salt and pepper.
8. Serve with white rice and chili pepper!”
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