This mild curry, made with salted Rainbow Runner and flavoured with coconut milk and cinnamon, is creamy and full of nutty flavour . It is traditionally served with boiled cassava, but can also be served with freshly steamed rice.
The rainbow runner-galate
The rainbow runner is known as galate in Seychelles. Its local name is derived from the latin name ‘Elagatis bipinnulata’ . This species is widespread throughout the tropical and subtropical waters of the world. It is easily distinguished by its long torpedo-shaped body, and the brilliant colouration which gives the fish its name. It has a large deeply forked tail and two separate finlets behind both the dorsal and anal fins. It is green to blue above and white below and has two light blue stripes on the sides separated by a wider yellow to greenish stripe.
The Rainbow runner is a fast-swimming predator and is a well known game fish, taken by a variety of fishing methods. It is a pelagic fish that prefers shallow reef systems with the water depth ranging from 10 to 30 m with steep coral drop-offs and where pinnacles are present.
Large numbers of the species are taken as bycatch in tuna fishing operations and are salted for human consumption. It is also a well-regarded table fish with firm white flesh and can be cooked in many ways.
This dish is made with dry salted galate. Salting is still a very popular way to preserve fish in the Seychelles. We have chosen the rainbow runner because it has a firm flesh with minimal small bones, but most salted fish can be cooked the same way except sharks.
Preparing the dish
Place the salted fish in a stainless steel bowl and add water. Soak for two to three hours. The soaking serves two purposes. Firstly, it helps to remove some of the salt from the fish and secondly, it assists in rehydrating the fish. The aim is never to remove all the salt from the fish completely; there should always be a salt taste remaining.The next step is to drain the water from the fish and wash it thoroughly.
Place enough water to cover the fish in a pot and place the fish in it and bring to the boil and boil for about 20 minutes. Remove from boiling water and place in a bowl of cold water and allow to cool. With a small knife remove all the scales from the skin of the fish. I try to keep as much of the skin as possible as it gives that extra gelatinous texture to an otherwise dry flesh.
Wash again thoroughly under running water and ensure all scales are removed. Drain and roughly break up fish into small pieces and keep.
Finishing the dish
Wash the aubergine and cut off the top and roughly cut in small cubes. In a medium size pot add the coconut milk, and all the ingredients ( except aubergine) and mix with a wooden spoon . When all ingredients are thoroughly mixed, bring to boil. Reduce heat and add aubergine and cook on medium heat for about 15 minutes.
Monitor the thickness of the sauce which should not be too thin. If it is, allow the dish to cook for a few more minutes with the lid off.
Cook’s note
You will notice that when cooking this curry I do not sweat the onion like you would when cooking most other curries and there is no addition of any vinegary or acidic ingredients, because acidic ingredients may curdle your coconut milk, especially if it has been freshly made.
You may decide to add a handful of some mourounga leaves to the curry. It will further enhance its nutritional value and contribute to the complex texture that already exists.
The chillies are sliced in half and seeds removed so that they can impart some heat and extra flavour and can easily be removed before service. If you prefer a spicier version of this curry, you may add two goat chillies ,or piman kabri, sliced in half , with seeds left in, or use a hot curry powder. Biting on a goat chilli is not for the faint hearted.
The galate can be substituted with any other salted firm white flesh fish which can be obtained from most Asian and specialty shops. Example of firm white flesh fish include the fish from the emperor and grouper family.
Here is your recipe for Curry of Salted Rainbow Runner with Coconut Milk and Aubergine-Kari Koko Galate Sale ek Brinzel
This mild curry, made with salted Rainbow Runner and flavoured with coconut milk and cinnamon, is creamy and full of nutty flavour . It is traditionally served with boiled cassava, but can also be served with freshly steamed rice.
- 500 g salted galate ( or any salted firm white flesh fish)
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 1 litre freshly squeezed coconut milk or 1 tin coconut milk (1 x 400ml)and 1 tin coconut cream(1 x 400ml)
- 1 young aubergine
- 2 cinnamon leaves or ½tsp cinnamon powder
- 2 goat chillies- sliced in half- seeds removed
- ½ onion- sliced
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- 8 curry leaves
- ¼ tsp cracked black pepper
- Salt to taste
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Soak the salted fish in cold water for two to three hours to wash away the salt and to rehydrate the flesh.
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Drain water and wash in running water
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Place the fish in a medium size pot, add enough water to cover the fish and boil on moist heat for 15 minutes
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Drain and place in a bowl of cold water.
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Once cool remove scales with a small knife
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Wash again thoroughly under running water and ensure all scales are removed
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Roughly break up fish into small pieces and keep
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Wash aubergine and cut off the top and roughly cube
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In a medium size pot add the coconut milk and all the ingredients ( except aubergine) and mix with a wooden spoon .
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Bring to boil. Reduce heat and add aubergine, and cook on medium heat for about 20 minutes or until aubergine is soft.
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Monitor the thickness of the sauce which should not be too thin. If it looks thin, allow to cook for a few more minutes with the lid off.
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Season to taste, remove from heat and serve with plain boiled rice or boiled cassava or even boiled breadfruit, and a golden apple chutney.
This dish is traditionally served with boiled cassava but it can also be served with plain boiled rice or boiled breadfruit accompanied with a golden apple chutney.
The galate can be substituted with any other salted fish which can be obtained from most Asian and specialty shops.
Note that for this curry I do not sweat my onion and there is no addition of any vinegary or acidic ingredients, because acidic ingredients may curdle your coconut milk.
You may decide to add a handful of mourounga leaves to the curry. It will further enhance its nutritional value and contribute to the complex texture that already exists.
The chilli is sliced in half and seeds removed so that it can impart some heat and extra flavour and can easily be removed before service. If you prefer a spicier version of this curry, you may add two goat chillies or piman kabri, sliced in half with seeds left in, or use a hot curry powder. Biting on a goat chilli is not for the faint hearted!
Did you make this recipe?
I hope you will enjoy preparing this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
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