Рецепт Curry Tannia and Saltfish
Curry Tannia and Saltfish
July 11, 2015 By tr1n1b0y2 12 Comments
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Tannia (Xanthosoma sagittifolium) is one of the rarer provisons or staples available here on the islands. At least to me, it seems rare because the only time I see it, most times, is around the lenten season or once in a while at the market. Maybe I’m wrong, but it could be one of the the main reasons it is expensive. Scarecity perhaps? or just a simple case of demand and supply.
This dish was simple to prepare, and it can become an exquisite addition your repertoire of cooking. You can also pair it with vegetable or beans, such as string beans. I enjoyed this dish with with some steamed string beans. All the textures paired wonderfully. I wanted to avoid an extra carbohydrate on my plate that’s why I opted for the beans instead of rice. It turned out to be a really great idea. Here’s curry tannia and saltfish. Enjoy!
CURRY TANNIA AND SALTFISH
- 1 lb tannia
- 1 cup flaked salfish
- 1/2 cup onion, chopped
- 1 1/2 tbsp. garlic, minced
- 1 1/2 tbsp. chive, minced
- 1 tbsp. chadon beni, minced
- 1 tsp. masala powder
- 1/2 tsp. turmeric powder
- 1 tsp. masala powder
- 1 tsp. geera powder
- 3 tbsp. curry powder
- 5 tbsp. water (for curry mixture)
- 2 cups water
Peel and wash the tannia.
Dice and set aside.
Boil the salfish in 4 cups of water. Remove the skin and bones; flake and set aside.
Heat 3 tbsp. oil. Saute onion and garlic.
Mix together the curry, masala, turmeric and geera in 5 tbsp. water.
Add to the onion and stir until sticky.
Add the tannia.
Stir until evenly coated with the curry mixture. Add 2 cups of water.
Cover and simmer for 10 minutes.
Then add salfish…
chadon beni and chive.
Stir and let it simmer for 2 more minutes. Allow to cool and serve with beans or vegetables.
So how did you like the recipe? I do hope you can get your hands on some tannia at the market; it goes fast.
Ah gone