The Curry that paved its way to the heart of every Mauritian!
Bursting with flavours, full of fragrance , delightful and succulent! An explosion of aromas to your taste buds , Mauritian Fish Curry is the Curry to adorn really. Truly worthy of all the adoration and praise for this Curry is the ultimate signature dish that takes you back to the long lost Mauritian Cultural Heritage. Reviving every single bit of tradition leaving sweet reminiscence of the childhood days, Mauritian Fish Curry to me is a Curry that resonates only beautiful family ties. And speaking about family ties and gatherings, I still remember how ardently we would wait for New Year’s to knock at the doors. For every New Year’s we would mark the beginning of a new chapter around a table full of delicious food where Fish Curry with Aubergines was the STAR of the day really. Served with hot fluffy Mauritian Rotis/Flatbread, going all hmmm and aaah without forgetting licking of the fingers by some. A precious moment shared by so many around the same table on that very day. Mauritian Food mantra is none other than Family and so is this vibrant Curry, transcended from GrandMa’s to Mum’s and finally to younger daughters.
Every New Year I recall the rush we would all get into to go to my Aunty because there was no second to her Fish Curry. A gravy oozing with fresh herbs, the aromas hitting you through at the opening of the ”Caray” – Pan and the so beautifully cooked Fish! Her Curry was almost like a devotion she would share with us all to mark the first lunch of every Year. And lately I am being told that I got her hands when it comes to cooking because more and more my food reminds them of how it used to be back them. Family is such a precious thing one has the luxury to have. When you are surrounded by family , I don’t think there is any such thing you can’t achieve in life. So hold on them tight and always share the love by throwing a longer table with even amazing food.
The best bits of having such a heart winning Curry is definitely the time where you finding yourself wiping out the sauce drippings off your mouth with your hands unexpectedly! Trust me that is where lies the little pleasures to life. Mauritian Fish Curry has it all to make your heart melt and nobody leaves the table without having had a second serving! I would scoop even the last bit of rice grain if I have to honestly. Also very on demand on Sundays , Mauritian Fish Curry slowly paved its way to become the perfect Sunday Traditional Meal. Paired with either Courgettes or Aubergines , you can also have it plain simple with Fish only. Largely served during the last day at Mauritian Weddings or to celebrate Birthdays, Fish Curry brings contentment to each and everyone. However we all know that a Sunday Meal is definitely incomplete without this superb Curry.
Mauritian Fish Curry with Aubergines/Cari Poisson Masala Brinzel
Preparation Time : 30 mins
Cooking time : 45 mins
- Fish preferably white flesh,fresh or frozen (Roughly 2kg)
- 4 medium sized round/long Aubergines
- 1 can tinned whole tomatoes or fresh tomatoes ( 400g )
- 1 large onion
- 2 tbsp ginger/garlic paste
- 5 tbsp Garam Masala powder
- curry leaves
- 2-3 birds eye green chillies
- 1 tsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tbsp tumeric powder
- 5 cloves
- 3 green cardamoms
- 1 cinnamon sticked
- parsley/coriander leaves finely chopp
- vegetable oil for frying
- Defrost the fish 1-2 hours beforehand your preparation.
- Slice your vegetables and keep aside.
- Heat a pan with vegetable oil until medium hot for deep frying.
- In a bowl salt/pepper along with a drizzle of pressed lime juice over the fish.
- Deep fry the fish until slightly brown and set aside.
- In the same oil, fry your aubergines and set aside when done.
- In another pan , heat some more oil in order to make your curry paste.
- Start off by sweating the onions, followed by the ginger/garlic paste along with the fenugreek seeds, cumin seeds, curry leaves and chillies.
- When all have soften, throw in your tinned tomatoes and stir generously everything in.
- After 15 mins add in a cup of water to the tomato paste followed by the Garam Masala and tumeric.
- Salt/pepper accordingly and leave to simmer on a low fire until reduced.
- Slowly placed your fried fish one at a time into the gravy.
- Pour in 1 ltr of water into the pan and cover to simmer for 30 mins in low heat.
- When the curry sauce starts to bubble up, turn off gas and garnish with coriander or parsley for more fragrance.
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