17/06/2024
I was recently asked to share my family's Mauritian Fish Curry recipe, including the recipe for the Masala blend, so here it is 🙂
Please do not hesitate to ask for recipes if you would like them, I don't believe in secret recipes ❤.
If sour green mangoes are not available, just leave them out.
If anything is unclear or you have questions, please ask 🙂
Mauritian Fish Curry Masala:
Ingredients:
500g coriander seeds
50g cumin seeds
3 to 4 dried chillies, depending on taste, use more if desired
15g black peppercorns
25g white rice
Turmeric powder
Method:
Heat a medium sized frying pan over a moderately hot stove. Add coriander and toast, stirring, until a strong coriander fragrance can be detected. Repeat the process with the remaining spices, except for the turmeric powder and place in a large bowl.
Roast rice separately, in the same manner until golden brown.
Allow spices and rice to cool completely and blend.
Grind in a spice mill or coffee grinder until fine, sift, and grind remaining bits again.
Add turmeric powder until the desired colour is reached. Be mindful when adding the turmeric powder as the yellow colour of the blend will intensify and if too much is used, the food prepared with the blend will have a bitter and astringent taste.
Store in an airtight container. This mixture can be used for up to six months.
To make the curry:
Cooking time 50 minutes Serves 6
Ingredients:
1 kg fish fillets, cut into 10 cm slices or fish steaks
1 golden shallot, peeled and sliced
10 garlic cloves, peeled and left whole
1 tomato, sliced
10-12 fresh curry leaves
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
100 g fish curry powder, more or less to taste (available at any good Indian grocer)
1/2 teaspoon urid dal (optional, available at Indian grocer
1 green chilli, optional
400 ml coconut milk or coconut cream
1 golf ball sized piece of tamarind pulp
3 Asian eggplants, cut into finger sized pieces.
1 green mango, if in season
Salt and Pepper to taste
Coriander leaves for garnish
1 tablespoon vegetable oil
Method:
Lightly pan fry fish, if desired, there is really no need. Add tamarind pulp to 250 ml hot water, allow it to stand for about 20 minutes, then massage and squeeze to extract juice. Strain and discard seeds. Combine curry powder, tamarind water and coconut cream in a bowl.
Prepare green mangoes by washing well to remove sap and then cutting into slices. If mangoes are quite young, the knife will cut right through the seed. Remove seed and discard.
Heat oil in pan, when hot, add the mustard seeds. When mustard seeds pop, decrease heat to medium low, add fenugreek seeds, urid dal and curry leaves. Stir well. Add shallots, stir until translucent, add garlic and stir well.
Add curry powder mixture and give it a good stir. Bring to a simmer, add tomatoes, fish pieces and mango slices. Simmer until fish is cooked through, about 10 to 15 minutes depending on the fish. Garnish with coriander leaves and serve.
