AI-generated image
Mauritian fish curry
Cari poisson: fried fish in a tomato curry sauce with curry leaves and thyme
Cari poisson is cooked in Mauritian homes from Port Louis to the fishing villages of Mahébourg, a curry where Indian spice meets Creole herbs: pieces of firm fish are first fried, then simmered in a sauce of tomato, onion, curry powder, curry leaves and thyme. It is eaten with rice, lentils (dholl) and a spoon of chilli pickle. The mistake is putting raw fish into the sauce, which makes it fall apart; frying it first keeps it firm. Chef's tip: toast the curry powder in oil until it smells nutty before the tomatoes go in.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Rub 1 ½ lb firm fish steaks with ½ tsp ground turmeric and ⅝ tsp salt. Heat 3 tablespoons of 3 tbsp vegetable oil in a frying pan and fry the fish for 2 minutes a side, just to seal. Set aside.
5 minStep 2: In a wide pan heat the rest of 2 tbsp vegetable oil. Fry 1 onion for 5 minutes, add 4 garlic cloves, ½ oz fresh ginger and 10 curry leaves for 1 minute.
6 minStep 3: Mix 2 tbsp Mauritian or Madras curry powder with 3 tablespoons of water and add it to the pan. Fry for 2 minutes, stirring, until the oil separates.
2 minStep 4: Add 4 tomatoes, 3 thyme sprigs, 1 green chilli and the rest of ⅝ tsp salt and cook for 8 minutes until pulpy. Add 1 cup water and simmer for 5 minutes.
13 minStep 5: Slide in the fish and simmer gently for 6–8 minutes, shaking the pan, until it is opaque all the way through and flakes easily.
8 minStep 6: Scatter with 3 tbsp chopped coriander and serve with rice. Eat within 1 day.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mauritian fish curry take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Gâteau patate
Gâteau patate are little half-moon pastries made from mashed sweet potato dough and filled with sweetened grated coconut and cardamom, then fried until golden. They are a teatime treat in Mauritian homes and are sold at markets and fairs, especially around Divali and the end of the year. Chef's tip: use the sweet potatoes while still warm to make the dough; cold mash needs more flour and the gâteaux turn heavy.
Chambo with nsima
Chambo is a tilapia from Lake Malawi, and fried chambo with nsima (stiff maize porridge) is what visitors to Mangochi, Cape Maclear and Nkhata Bay are served at lakeside lunches. The fish is fried or grilled whole, then topped with a fresh tomato and onion relish; the nsima is pinched off and used to scoop up the fish and juice. The mistake is skipping the relish, which keeps the meal fresh; make it while the fish fries. Chef's tip: any whole tilapia or sea bream works if you can't find chambo.
Lemon garlic baked salmon
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.