How to cook… Mauritian Fish Curry with Aubergine

On September 15, 2020November 13, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

Take one Indian Ocean island with great fishing around it’s coral reefs and add a huge Indian diaspora and it’s not surprising you can get great fish curries in Mauritius. Simply create a mildish sauce with spices and curry leaves and add delicious fresh fish with aubergine slices.

What you need…
• 4 Tablespoons oil
• 0.5 cumin powder
• 1 Tablespoon curry powder
• 800g red snapper (or other firm, white fish), cut into bite-sized pieces
• 2 Tablespoons tomato paste
• salt to taste
• 1 aubergine, sliced into 6 pieces (de-stalked but not peeled)
• Few coriander leaves (for garnish)
• 2 green chillies, sliced lengthways (for garnish)

Spice Paste
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 red dried chilli

How you make it…
1. Blend all the ingredients for the Spice Paste and set aside.
2. Mix the curry and cumin powders with a little water to create a paste and set aside.
3. Heat 2 Tablespoons of the oil to a medium heat, add the fish and cook until all the pieces are sealed and start to brown (about 3-4 mins). Remove and set aside.
4. Add another 1 Tablespoon oil to the pan, add the aubergine slices and fry until they soften and start to brown (about 3 minutes). Remove and set aside.
5. Add the rest of the oil, the Spice Paste and cook until the oil separates from the paste (about 3 minutes).
6. Add the tomato paste and salt, and cook for 2 minutes. Add water as required.
7. Add the aubergine until it absorbs the sauces (about 1 minute).
8. Add the fish and fry gently until all the pieces are cooked through.
9. Add the coriander leaves and chilli slices as garnish and serve.

**CHEF’S TIP**
If you like some tartness to your curries your can add 1 Tablespoon tamarind paste to the recipe at stage 5.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
I don’t know why fishermen say it’s hard to catch a fish. Everytime my friend throws me one I catch it ok.

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How to cook… Sri Lankan Salmon Curry

On September 1, 2020September 15, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

As with many South Indian dishes, Sri Lankan cuisine combines the spices of India with the creaminess of the coconut and tanginess of tamarind to create that delicious taste of the coast. Fish is an abundant resource and while it is usually cooked in chunks, with a little extra patience and care cooking the salmon darne whole absorbs the flavours well and looks great. You’ll need a large, flat-bottomed pan to cook the salmon darnes whole or split the sauce into two pans.

What you need…
• 4 salmon darnes of about 180g each (with skin left on one side)
• 2 Tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 3 chillies, chopped
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 2 teaspoons tamarind paste
• 400ml coconut milk
• 15 curry leaves
• Cracked pepper to garnish

Marinade
• Tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 0.5 teaspoon salt
• 0.5 cracked black pepper

How you make it…
1. Dry the salmon darnes with a paper towel.
2. Mix all the marinade ingredients and rub it on the salmon, making sure they are all well covered. Leave for 30 minutes.
3. Heat the oil to a medium heat, add the onion and cook until they soften (about 5 minutes).
4. Add the garlic paste and ginger paste and cook for 1 minute.
5. Add the chillies and cook for 1 minute.
6. Add the tomatoes, tomato ketchup and tamarind, and cook for 3 minutes.
7. Add the coconut milk, stir well and cook until the sauce reduces (about 4–5 minutes).
8. Add in the salmon pieces, gently cover them in sauce, add the curry leaves, and let the sauce bubble away until the salmon is cooked (about 8–10 minutes).
9. Serve with some cracked peppers on the top.

**CHEF’S TIP**
Remove the skin if you decide to cook the fish in chunks rather than whole.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Why is this considered a posh dish? … Because it’s very sofishticated.

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