Easy Mauritian Fish Curry with Coriander Sauce
This is a 30-minute version of the traditional Mauritian fish curry. It uses the same ingredients and is full of aromatic spices and herbs. Serve with fluffy basmati rice and a drizzle of coriander sauce for added heat.
Ingredients
- 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
Instructions
- 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!
Notes
What fish to use: For this quick dish a few suggestions are seabass, seabream, monkfish or red snapper, hake, mackerel.