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Trondro Gasy
Madagascar Fish Stew
Trondro Gasy is a traditional fish dish from the highlands of Madagascar, typically made with tilapia, onions, tomatoes, garlic, watercress, and seasoned with curry powder. It's a flavorful and aromatic stew best served over white rice.
๐ง ์ฌ๋ฃ
- 1.5 lbs Tilapia fillets(cut into 2-inch pieces)
- 0.25 cup Vegetable oil
- 1 large Onions(sliced)
- 1 tsp Garlic(grated)
- 0.5 can (14.5 oz) Diced tomatoes
- 0.25 tsp Curry powder
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 handful Watercress stems
- 0.5 cup Water(if needed)
- Cooked white rice(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large skillet or pot over medium heat. Add sliced onions and sautรฉ until translucent, about 5-7 minutes.
๐ก ์ ๋ฌธ๊ฐ ํ: A non-stick pot is recommended to prevent sticking. - 2
Add grated garlic, diced tomatoes, curry powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down and form a sauce.
- 3
Push the tomato-onion sauce to the sides of the pan. Place the watercress stems in the center of the pan to prevent the fish from sticking.
๐ก ์ ๋ฌธ๊ฐ ํ: The watercress acts as a natural rack. - 4
Lay the tilapia pieces on top of the watercress stems. Spoon some of the tomato sauce over the fish. Add about 0.5 cup of water if needed to cover the fish halfway.
- 5
Reduce heat to medium-low, cover the pan, and let the fish simmer gently for 30-45 minutes, or until the fish is cooked through and the liquid has reduced to a thick sauce. Stir the fish occasionally and spoon the sauce over the top.
- 6
Serve the Trondro Gasy hot over cooked white rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the fish is fresh by checking its eyes.
- โIf watercress is unavailable, you can omit it, but be extra careful to prevent the fish from sticking.
- โAdjust curry powder and other seasonings to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Other firm white fish like cod or snapper can be used instead of tilapia.
- Add a pinch of turmeric for color and flavor.