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Bichique curry (cari bichique): recipe illustration
Fish & seafood

Bichique curry (cari bichique)

A typically Réunionese dish made with bichiques, tiny fish fry caught in the rivers. They are simmered with tomato, onion and turmeric for a delicate, slightly spicy sauce, very much enjoyed over rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Gently rinse the bichiques in cold water and drain them carefully.
  2. Heat the oil and fry the onions until they are translucent.
  3. Add the garlic and turmeric and stir for 1 minute.
  4. Stir in the tomatoes and let them break down for 5 minutes over medium heat.
  5. Add the bichiques, the whole chilli, salt, pepper and water.
  6. Simmer gently for 15 minutes, avoiding stirring too much so they don't break up.
  7. Sprinkle with chives and serve with white rice, with a squeeze of lime if you like.

Variations and tips

Egg version. Add two beaten eggs at the end of cooking and let them set gently for a richer version.

Using what you can find. Frozen bichiques are easy to find in Asian grocery shops; otherwise, replace them with small flakes of white fish.

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Original Ecomely recipe.