Click on the image, above to submit to Pinterest.

Cari Poisson (Fish Curry)

Cari Poisson (Fish Curry) is a traditional Mauritian recipe (from the island of Mauritius) for a classic curry of fried white fish served in a spiced tomato curry base. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Chicken with Cassava (Fish Curry).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesVegetable RecipesMauritius Recipes


Ingredients:

1.2kg whole white fish, scaled, gutted and cleaned (remove the gills)
3 tbsp cornflour (cornstarch)
4 tbsp curry powder
1 medium onion, finely chopped
440g tin of chopped tomatoes
1 tbsp fresh thyme, finely chopped
2 tbsp coriander (cilantro) leaves, chopped
1 tsp crushed garlic
1 tsp crushed ginger
5 curry leaves
750ml water
3 tbsp vegetable oil
salt and freshly-ground black pepper, to taste
oil for deep frying

Method:

Heat oil in a deep fryer or pan to 180°C. In the meantime, cut the fish into steaks and halve the head lengthways. Wash the fish pieces thoroughly then pat dry with kitchen paper. Set the fish head pieces aside, then dust the steaks evenly with the cornflour.

Gently lower the fish pieces into the hot oil and deep fry until golden brown (do not cook the fish head). Remove the fish with a slotted spoon and drain on kitchen paper. Pour 3 tbsp of the oil used to fry the fish into a heavy-based pan set over medium-high heat.

Add the garlic, ginger, onion and thyme and stir-fry for about 3 minutes, or until the onions have softened. Add the curry leaves, stir to combine and cook for 2 minutes more. Add the tomatoes, bring to a simmer and cook for about 10 minutes, or until the tomatoes have broken down into a sauce (add boiling water, as needed, if the sauce gets too thick).

Stir the chopped coriander leaves and 4 tbsp of the curry powder into the tomato sauce. Bring back to a simmer and cook for 2 minutes more, stirring frequently. Gradually work in 250ml hot water, until you have a smooth, creamy, sauce. Add the fish head pieces, then stir 500ml more hot water into the sauce. Cover the pot and cook, stirring occasionally, for 25 minutes, or until the fish head pieces are cooked.

Adjust the seasonings to taste, then transfer the fish head pieces to a warmed serving dish. Place the fried fish steaks into the sauce and simmer for about 12 minutes, or until heated through.

Take off the heat and set aside to rest for 30 minutes. After this time, place back on the hob and re-heat gently. Carefully transfer the fish steaks into the serving dish with the fish head pieces. Pour over the curry sauce, sprinkle over the remaining chopped coriander leaves.

Serve hot, on a bed of steamed rice.