Curry vindaloo de cabillaud au lait de coco et à la banane

Depuis quelques temps, j'avais envie de tester une recette salée cuisinée à la banane. Oui, oui, pas de bananes plantain, pas de bananes vertes, mais la banane fruit. Ce fruit exotique le plus répandu dans les pays occidentaux. Je craignais quand même ce mélange car la banane est très sucré. Il faut doser chaque éléments avec justesse.

Du coup, je me suis servi de mon curry vindaloo fait maison, qui m'a été envoyé par mon partenaire Velan. Un curry fort en goût, et bien piquant. Attention au dosage, on peut vite cracher le feu.

Cette recette a été très appréciée à la maison et je pense qu'elle sera très prochainement demandée au menu. Tester la banane en cuisine, c'est l'adopter.

Pour 4 personnes

Préparation : 45 minutes


Les ingrédients : 

  • 4 pavés de cabillaud
  • 400 ml de lait de coco
  • 1 banane bien mûre
  • 1 càs de curry vindaloo (si vous craignez l'effet piquant, diminuez la dose)
  • 1 càs de moutarde mi-forte
  • 2 càs de jus de citron
  • oignon
  • ail
  • gingembre
  • sel, poivre
  • coriandre


La préparation :


Couper les pavés de cabillaud en tronçons.

Mixer la banane au lait de coco.

Faire revenir les oignons dans un filet d'huile d'olive. Ajouter l'ail et le gingembre.

Verser le mélange lait de coco - banane sur les oignons.

Assaisonner de curry vindaloo, de moutarde, sel, poivre et de coriandre.

Y déposer les morceaux de poissons et cuire environ 10 minutes à couvert.

En fin de cuisson, agrémenter de jus de citron.

Servir chaud, accompagné de riz blanc.

Écrire commentaire

Commentaires : 21
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