Every Good Friday my mom and I cook salmon in a coconut and tomato sauce (curry), served with yellow cornmeal porridge and fried sweet plantains. This time we also made some fried aubergine first dipped in a seasoned egg wash. Usually we also have some avocado with this dish, but we forgot 😅. This is a Dominican-Curaçaon dish. Greetings from The Netherlands and happy Easter weekend 🙏🏾🐣🐇

10 comments,0 shares,8 likes
elisabethjohl
8 days

The fried slices reminds me how it did my Dad with polenta. So so good

Hari Ghotra
8 days

@caylito sounds fabulous I’m going to have to try it and some day come to Curaçao 🇨🇼 to experience the good 😌

elisabethjohl
8 days

@caylito let me know☺️

caylito
8 days

@elisabethjohl I looked up the recipe and it is indeed similar. I’m going to try the Italian one. Thanx!

caylito
8 days

@Hari Ghotra yes. You, can make it with ‘raw’, course polenta or the pre-cooked kind so it takes less time. We usually use the raw kind. You add some water, coconut milk, salt and a little bit of margerine or butter and bring it to the boil. Then lower the heat to low-medium and keep stirring until it has stiffened sufficiently but is still moist 20 to 30 minutes. Don’t let it catch to much on the bottom. Then transfer it to a plate a put another plate on top (eating side down), pushing down a bit so the porridge fits tightly between the plates. Leave it for 10 minutes to firm up a little and to take the form of the inside of the plates. Then remove the top plate and cut the pieces like a cake to serve.

It’s a staple food in de Dutch Caribbean (Curaçao where I was born and Aruba, Bonaire and St Martin). Traditionally is only made with water and salt, but you can change the recipe to your taste. It has a semi- firm and grainy (moist) texture. It goes very well with different kind of seafood dishes, especially the kinds that come with a sauce. Actually it combines really well with all sorts of curry dishes with some sauce.

The next day you can cut it in slices of about 1 to 2 centimeter thickness, and fry the pieces in some butter until nice and crunchy. You can top them with grated cheese or ham or even drizzle some honey over it.

caylito
8 days

@Debbie Gorman Hi Debby, thanx. I’ll post the recipe later today. You’ll love it and it’s a dish that you can easily adjust to your own taste

Hari Ghotra
10 days

That’s so interesting- the cornmeal porridge is that like a cake, like polenta?

Debbie Gorman
11 days

That salmon looks amazing. I need the recipe. I love food from different countries, I have a jamaican friend who cooks porridge and plantain for me when I get back to the UK.

elisabethjohl
11 days

Fried Aubergin i this way is the base for the italian Parmigiana
Happy Easter

Gordon Moore
11 days

l love the look of that salmon 😋