Madagascar: Trondro Gasy

One of things I really enjoy each week is discovering and enjoying the regional food. With one dish you can close your eyes and be transported around the world. This week was no different.

The Malagasy dish I selected is trondro gasy or tilapia in tomato sauce. We eat tilapia almost every week so I am well versed in several different styles of making this fish from Mexican to French to Italian. Blackened tilapia makes a mean taco!

Trondro Gasy is not the national dish of Madagascar but it sounded delicious and I was able to find an authentic recipe, or as close to one as I could.

This is the ‘recipe’ I followed and I followed it closely save for one ingredient, that I couldn’t find in my stores, watercress.

Trondro Gasy

  • 1 Tbs Olive Oil
  • 1 medium onion, chopped
  • 1/2 tsp salt
  • 1/4 pepper
  • 1 tsp curry
  • 1 can fire roasted tomatoes with garlic
  • 75 g or 2 fistfuls of a spinach and arugula blend
  • 1 cup water
  • 3 Tilapia fillets
  1. Make 2 cups of rice

2. In a large pan, cook onions till translucent, add the tomatoes, salt, pepper, and curry; cook.

3. Once the mixture starts to thicken add the spinach and arugula blend or watercress to the pan. Place the tilapia on top of the greens and add water.

4. Simmer till the fish is done and flakes with a fork. If there is too much liquid, remove the fish and simmer the sauce to reduce it.

5. Serve the fish hot over rice.


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