The only fish I could find on the Sunday morning before we sailed was crayfish and bream - you can use any fish and shellfish you like.
335 g (12 oz) potatoes, diced
1 large carrot, diced
1 onion, diced
1 leek, roughly chopped
4 garlic cloves, finely chopped
1 red chilli, chopped
25 g (1 oz) fresh root ginger, cut into julienne strips
1 x 2 kg (4½ lb) crayfish or lobster, flesh cut into about 8 pieces
1 black bream, approx. 1.6 kg (3½ lb), filleted
150 ml (5 fl oz) fresh coconut milk (or tinned coconut milk diluted with water)
juice of 3 lemons
chopped fresh coriander
75 ml (3 fl oz) olive oil
10 tomatoes, roughly chopped
First make the tomato sauce. Heat the olive oil and add the tomatoes. Cook gently for about 20 minutes until you have a thick sauce. Season, reserve and keep warm.
Heat a little groundnut oil in a large pan. Add the potatoes, carrot, onion and leek, cover the pan, and cook for 5 - 10 minutes. Add the garlic, chilli and ginger and cook for about 5 minutes. Now add the tomato sauce and mix well.
Salt the fish lightly and place it on top of the vegetables. Add the coconut milk and lemon juice, pop on the lid and cook until the fish is ready (just a few minutes). Garnish with chopped coriander.
Serves 4 or so.
country : Madagascar
course : fish dish
source : Floyd on Africa / Keith Floyd