Mauritian fish curry (Cari Poisson)
People always ask me: 'what is Mauritian food like? Are the curries similar to Indian style curries?' Well, yes. They have their similarities and differences, like those from different regions. Mauritian curries are fragrant, light dishes using thyme and fresh coriander, as well as heady spices of cinnamon, coriander, cumin and turmeric.
This recipe is shared during many family dinners in Mauritius, the traditional fish and aubergine curry or Cari Poisson, as it is called. In true fashion it is eaten with chutneys, salad, faratas or rice and pickles. The fish must be fresh. Steaks or fillets work well, but use white fish to achieve best results.
I never used to enjoy eating fish curries when I was younger, but since cooking local dishes from my Mauritian heritage this is slowly scaling up on the list of favourites from the Island. It tastes approximately 30 - 45 to make from start to finish, feeding 4 people, and is well worth the effort!
Ingredients
Metric
Imperial
- 4 fish fillets, or steaks
- 1 aubergine, cut into strips or batons
- 1 medium onion, sliced
- 1 tsp ginger and garlic paste, heaped
- 1 tbsp of thyme leaves, fresh or dried
- 6 curry leaves, finely chopped
- 2 tomatoes, chopped
- 3 tbsp of curry powder, Mauritian or mild. Mauritian curry powder is available in specialist shops.
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp of coriander leaves, chopped
- 2 tbsp of spring onions, finely chopped
- water
- vegetable oil, for frying the fish and for cooking
- 3 tbsp of cornflour
Method
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