Cari Poisson: Mauritius Fish and Aubergine Curry Recipe

The Heart of Mauritian Home Cooking

Cari poisson — fish curry — is perhaps the most emblematic of Mauritius's Creole cooking tradition. Unlike heavier curries, Mauritian fish curry is lighter and brighter, built on fresh tomatoes, green chilli, and whole spices. The addition of aubergine is a classic Mauritian touch.

Choosing the Fish

Almost any firm-fleshed fish works well. Popular choices include capitaine (golden snapper), saccharin (bream), vieille rouge (red grouper), or tuna. Ask for fish steaks cut through the bone for better flavour.

Ingredients (Serves 4)

• 800g firm white fish steaks
• 3 tablespoons vegetable oil
• 1 large onion, finely sliced; 4 cloves garlic, minced; 1 tablespoon ginger, grated
• 2 medium tomatoes, roughly chopped
• 1 medium aubergine, cut into 3cm cubes
• 2 green chillies, slit lengthways
• 1 teaspoon each: turmeric, ground cumin, ground coriander
• 6 curry leaves, fresh coriander, salt, juice of half a lime

Method

1. Season fish with salt and half the turmeric.
2. Heat oil, add curry leaves to sizzle, then cook onion until golden.
3. Add garlic and ginger, then ground spices. Stir for 30 seconds.
4. Add tomatoes and green chillies; cook until thick. Add aubergine.
5. Place fish gently into the pan, spoon sauce over, cover and cook 10–12 minutes.
6. Finish with coriander and a squeeze of lime. Serve with rice or roti.

For more authentic Mauritian recipes, visit mauritius-life.com.