Martinique, aaaah another holiday paradise! Discovered by Christopher Columbus in 1502 on his 4th voyage to the Americas. What else is there to say about this beautiful island in the Caribbean. Columbus must have been swept off his feet by the beauty of this stunning mountainous island with rainforests and magnificent beaches. Nowadays the capital Fort-de-France is a little overcrowded but the north and south of the island is still relatively untouched by tourists. Add this to the joie the vivre of the locals and you’ll understand why everyone loves Martinique.
Things you didn’t know about Martinique:
- Before the island was named Martinique by Christopher Columbus in 15th June 1502, the island was known as Jouanacaëra-Matinino, a name that comes from the Tainos of Hispaniola to mean ‘mythical island’.
- Paul Gauguin (1848-1903), the French artist, visited Martinique. Famous works painted on the island include Two Women of Martinique. The island clearly made an impact because in het later works the bright flowers and colours of the island stand out.
- Martinique is famous for African-French music known as beguine. Beguine was immortalized by Cole Porter in his song Begin the Beguine.
These shrimp fritters are amazing! A perfect appetizer during the summer months with an ice cold beer or glass a rosé. Serve with a slice of lime and don’t forget to salt them afterwards (just like you do with french fries 😉 )
- 280 gr of flour
- 280 peeled shrimp
- 1 garlic clove
- 1 onion
- 1 bunch of parsley
- 236 ml water
- 1 pepper
- juice of 1 lime
- Mix the flour with 25 ml of water,
- Chop the garlic, onion, parsley, pepper, thyme and add this mixture to the previous batter.
- Add salt and pepper
- Add the chopped shrimp and lime juice
- Stir so everything is evenly divided.
- Fry the fritters in oil, using a spoon to form the fritters. (don’t make them too big because then the dough on the inside remains raw.)
- Use a skimmer, to remove from the oil as soon as they are golden. Salt a little.
- Let dry on papertowels, serve with limes
Split between a glorious past and a very bloody recent affaires. Iraq has been a country of turmoil for years! But I really don’t want to focus on the bloody part we see on the news almost everyday today. I want to focus on the good things, the amazing old culture with customs that have been preserved for years!Things you didn’t know about Iraq:
- In Iraq it is typical belief that wrinkles in old age, are caused from wisdom. For this reason parents, and grandparents are highly respected. In fact it is not only rude, but a disgrace for children to be rude.
- The famous children’s story Ali Baba and the Forty Thieves was written in Iraq about 1,000 years ago
- If someone admires an Iraqi’s possession, such as a vase, the Iraqi will usually insist that the person takes it. Therefore, it is proper etiquette to avoid lavishly praising another person’s possessions.
- For 5,000 years Iraqis have been keeping bees. Honey is an important source of food and income for many Iraq families.
This week I made a very special branzino, this Iraqi dish is spicy and special and great with a pilav side dish
- 1 1/2 pound white freshwater fish (carp, catfish, branzino, etc), descaled, gutted and butterflied
- 1/4 cup olive oil
- 1 teaspoon ground turmeric powder
- 1 teaspoon tamarind paste, dissolved in water (or substitute with 1 tablespoon lemon juice)
- 1 teaspoon dried fenugreek (optional)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Tomato Curry Sauce
- 2 tablespoons tomato paste
- 1 cup cherry tomatoes, halved
- 2 medium onions, diced
- 2 garlic cloves, minced
- 1 1-inch piece of ginger, minced
- 2 stalks fresh parsley, chopped finely
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon dried fenugreek leaves (optional, but highly recommended)
- 1 teaspoon black pepper
- Juice of 1 lemon
- 1 teaspoon sea salt
Stage 1 – Butterfly and Marinate Fish
- If not already butterflied, take your whole fish and cut it lengthwise down the belly. Keep the back intact, and spread both parts of the fish open to create one flat, connected piece. (Alternatively, you can ask your fishmonger to pre-butterfly the fish for you)
- Place the fish into an oven-safe baking dish (cast iron works best), and set aside for the time being
- Next, take a small bowl and mix together your olive oil, dissolved tamarind paste, turmeric powder, salt and pepper. Mix well until you have a marinade with a smooth, even consistency to it
- Spoon or brush your marinade over the outside of your fish, then open the fish to lay flat and generously marinade the inside
- Cover the fish and let sit in the fridge for 30 minutes while you tend to the tomato topping
Stage 2 – Prepare Tomato Curry Topping
- Take a medium-sized pot over medium-high heat with a healthy dollop of olive oil
- Start by adding in your minced garlic and onions, and cook for 1-2 minutes as it starts to sweat and become translucent
- Next, add in your tomato paste and cherry tomatoes, and cook together for another 1-2 minutes
- Follow this by adding in your turmeric, ginger, curry powder, dried parsley leaves and black pepper and mix well. Once well mixed, cook everything for another 6-7 minutes over a medium heat as the tomatoes begin to soften
- Turn off the heat at this point and add in your lemon juice. Stir the lemon juice in well into the sauce and then let your sauce sit until your fish is finished baking
Stage 3 – Bake the Fish
- By now, your fish will have marinated well and will be ready for the “makeshift masgouf” cooking. Start by preheating your oven to 450 degrees Fahrenheit
- Sprinkle a little extra sea salt (for good luck) over your butterflied marinated fish, and place it in the oven for 35 minutes
- After 35 minutes, take your fish out ever so briefly. Hopefully it appears flaky, at which point you can drizzle some of the tomato curry sauce on top of fish
- Turn on the broiler and broil the fish for another 2 minutes, then you’re done. Alternatively, you could also bake it for another 5 minutes at the same heat
Remove the masgouf from the oven, let cool for a few minutes, then serve with extra tomato sauce, bread, chutney, salad, a few lemon wedges and anything else you might like. Enjoy!