Fish & seafood
Cari poisson rouge
The seafood version of Réunion carri (Creole curry), made with local fish such as red tuna (pélamide), vieille (grouper), capitaine or other species depending on the season and fishing area. The slow cooking in spices is the same as for meat carris. Cari poisson is part of the everyday cooking of the coastal towns.
History
Fish has always been a central resource for people living on Réunion's coast. Cari poisson took on its own form there: long cooking that lets the flesh soak up the spices, served with the classic trio of rice, grains (pulses) and rougail (spicy relish).
How it became Réunionese
The quintessential dish of coastal families, it shows how the carri technique was adapted to Réunion's seafood and how central fishing is to life in the coastal towns.
Its place in the culture
A dish of Réunion's coastal table. Less formal than meat carris, but just as rooted in the daily life of coastal families.
Variations
Cari vieille · Cari capitaine · Cari pélamide (red tuna) · Cari daurade
Sources (1)
- https://www.reunion.fr/decouvrez/gastronomie/recettes-creoles-reunionnaises/
