Easy Mauritian Style Fish Curry Recipe
Sa Ki Bon Sa!
Preparation time: 1 hour
Four fleshy fish fillet (preferably fresh)
4 tablespoons of curry powder (massala)
4-5 curry leaves
Chopped fresh tomatoes
Ground garlic and ginger
1 cup of water
Heat two tablespoons of oil in a pan and add the chopped onion. Slice the eggplants and leave them to fry with the softened onion. Pour three tbsp of tomato paste and add the fresh chopped tomatoes. Add a pinch of salt and one spoon of ground garlic and ginger
Leave to cook for 7 minutes and stir
Add the curry powder to half cup of water and pour the curry paste in the pan. Add some water as needed if too thick and sticky.
In another pan, salt and fry the fish fillets.
Place the fish in a dish, pour the curry sauce and the eggplants. Sprinkle fresh chopped coriander and serve with rice or roti.
Serve warm. Bon appétit! Sa ki bon sa! (the creole version of very yummy!)
If you’re in Mauritius, you can get local fish such as Vacoas, Capitaine, Korn and Vieil. Most Creole restaurants have the Kari Pwasson (Fish curry) on their menu cards. Fish is served in vindaye (vindaloo) which is a spicy turmeric sauce with mustard seeds, in rougaille, a hot salsa with herbs and chives. Salted fish (pwasson sale) is another local favourite.
*[You can find a good roti recipe on http://www.bbc.co.uk/food/recipes/roti_31237]
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