If you love fish curry, you’re in for a treat! This tomato-based fish curry is super tasty, super quick and super saucy. It is a quick version of the traditional Mauritian quick curry AND all the flavours and ingredients remain authentic. Serve it with steamed Basmati rice and a drizzle of coriander sauce.
How is Mauritian Fish Curry prepared
This Mauritian dish is flavoured with aromatic ingredients and finished with a sprinkle of coriander leaves just before serving. Traditionally, Mauritian curry is made using firm white fish which is deep fried for a few minutes on each side until crispy on the outside. The sauce is then prepared using Mauritian curry powder, curry leaves and fresh tomatoes. The fried fish is added to the sauce and left to simmer so it can absorb the beautiful aromas. Fried aubergine pieces can be added to the dish for flavour and texture. Finish off with a sprinkle of chopped coriander leaves for added freshness and aroma.
What main ingredients you need to make Mauritian fish curry
Fish: Firm-fleshed white fish is ideal as it holds its shape when frying. For this recipe I have used seabream.
Curry leaves: This ingredient is very fragrant and is added to every Mauritian curry. You can use fresh, frozen or dried. Last resort alternative, use bay leaves.
Curry powder: You can use any brand, depending on how mild or hot you want this dish to be. For this dish I have used one with medium heat.
Coriander: Very common herb and widely used in Mauritian cooking. Fresh is best.
Fresh ginger and garlic: These form the base of most Mauritian dishes, and it brings out the flavour of the dish.
whole tomatoes: Freshly diced and used for thickening the sauce.
A drizzle of fresh coriander sauce
The coriander sauce adds a touch of heat to the dish If the curry powder is hot add less chillies to the sauce. I prefer adding as much or as little of the hot coriander sauce so I can control the level of heat. Adding a few drops of lemon juice to the sauce brings a touch of freshness and keeps it vibrant green for longer!
Best way to store fish curry
Curries in general can be stored in the fridge for up to 2 days. The dish can also be frozen in an airtight container for use at a later date. Make sure it is well defrosted before heating. Alternatively heat it from frozen in the microwave, stirring it every 2 minutes until it is piping hot.
Easy Mauritian Fish Curry with Coriander Sauce
- 250 Fish fillet Seabream
- ½ cup coriander chopped
- 2 tbsp curry powder
- 2 large tomatoes diced
- 1 medium onion finely sliced
- 2 cloves minced garlic
- ½ thumb ginger minced
- 10 curry leaves
- Sea salt and cracked black pepper
- Vegetable oil
- 1 cup basmati rice
For the coriander sauce
- 1 cup fresh coriander
- Juice of half a lemon
- 1 hot green chilli
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- 3 tbsp water
- Fry the fish: Cut each fillet of fish into 3-4 pieces and season with salt and pepper. Heat a glug of oil and fry the fish for 3 minutes on each side. Set aside for later.
- Make the sauce: Meanwhile make the curry sauce. In a hot pan add 2 tbsp oil and fry the onions for 1 minute. Add the ginger and garlic and stir for 30 seconds. Add the curry powder and leaves, stir well and cook for another minute. Toss the tomatoes into the pan and mix well. Cook covered for 3 minutes. Add 2 cups of water and stir well.
- Add the fish and cook rice: Add the fish in the sauce with half the coriander and simmer covered for 15 minutes. Meanwhile cook the rice according to packet instructions.
- Make the coriander sauce: Prepare the coriander sauce by adding all the ingredients in a blender. Blitz for 30 seconds.
- Serve: Before serving top the curry with the rest of the chopped coriander. Drizzle the coriander sauce on top of the curry and enjoy!