Mauritian Fish Curry


Famished Fish Curry

After a morning of kite-surfing on the sun and blessed east coast of Mauritius I was left ravenous. After experiencing the bland and over-priced menu at the Palmeraie (charming people and beautifully located), we gathered up our rupees and strolled up the road to the nearby cafe lounge Seasons with their jolly cluster of rental villas. The family owned business manage to combine the conviviality of the common touch with wonderful creations from the kitchen the hands of the head chef Rakesh. Well priced and located with a view of dancing palm trees and neighbouring crop fields, handy for the kitchen’s sources. What’s not to like?

In record time I wolfed down the Mauritian curry with its gentle sting of chilli and super quick preparation. In fact it was so speedy from kitchen to plate that I wondered whether they’d used catering sauces to cheat time. My cynicism was welcomed by the warmth of a Mauritian smile, which seems to be standard issue from birth on this island. Arvind, co-family founder led the way to the Rakesh’s kitchen, a choice encounter which led to him sharing and demonstrating this recipe. It’s terrifically straightforward and will banish hunger in a jiffy . So here’s a fresh taste of Mauritius, but if you’d prefer to try this authentic Mauritian fish curry on location book your Orchid Villa and ask Rakesh to rustle up this number.

Mauritian fish curry recipe

How To Make Mauritian Fish Curry

Serves 4

  • 1kg of firm white fish cut into chunks and dusted with salt and black pepper
  • 3tbs sunflower oil
  • 3tsp ginger and garlic paste
  • ½ onion, sliced
  • 2 small tomatoes, chopped
  • 12 fresh curry leaves, chopped (alternatively substitute with dry ones dried ones)
  • 2 green chillies, chopped
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 2tsp garam masala
  • 120g tinned chopped tomatoes
  • 12 whole okra sticks (ladies fingers), washed and dried
  • 1tbs chopped coriander leaves
  • 300 ml water

In a large frying pan or wok heat the oil over a medium temperature and flash fry the fish until golden brown 2-3 minutes. Remove the fish and set aside. In the same oil fry the onion, ginger and garlic paste adding the tinned and freshly chopped tomatoes along with the curry leaves, chillies, cumin and turmeric powder plus garam masala and 150ml water. Stir to create a paste and cook for a minute making sure the ingredients have blended. Now turn the heat up a notch so you can hear the contents sizzle and pop in the chopped tomatoes, stirring vigorously for 3 minutes. Pour in the remaining water and introduce the okra and fish cooking for a further 4 minutes. The consistency of this Mauritian fish curry recipe should be runny but not thin, finally drop in the chopped coriander as a last compliment.

Serve with snow white basmati rice.

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I have tried this method but w/o the okra I will try with the okra next time and will let you know

By vic on December 31, 2012



How do you make the ginger and garlic paste? And which chopped toms go in first - tinned or fresh?
Thanks!

By Nick on March 24, 2013



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Ginger and garlic paste is pretty quick to nail. Ginger Paste: Take 15cm fresh root ginger, peeled and roughly chopped add 4 tbsp water and bung it all in a blender/use a hand blender and then pulse until smooth. For garlic paste, take a whole garlic bulb, cloves separated and peeled add 4 tbsp water and blend. That’ll give you enough for the recipe. Add both fresh and tinned toms at the same time.

By Urban Rajah on March 25, 2013



Tried this yesterday. I liked it , but not as much as my daughter, who raved about it including the Okra.. with plain rice. I will be finishing off the leftovers today.

By Minoo Verdi on September 16, 2014












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