Mauritian Fish and Okra Curry (Cari Poisson et Gombo)
A fragrant and flavorful Mauritian curry featuring tender chunks of fish and tender okra simmered in a spiced tomato-based sauce. This dish beautifully represents the island's multicultural culinary heritage, blending Indian spices with Creole cooking techniques. It is typically served with rice or roti.
🧂 Ingredients
- 500 g Firm white fish fillets(e.g., snapper, cod, or sea bream, cut into 2-inch chunks)
- 3 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 10 fresh Curry leaves(or 1 tsp dried)
- 2 Green chilies(finely chopped, adjust to taste)
- 2 tbsp Mauritian curry powder(or mild curry powder)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 200 g Okra (Gombo)(trimmed and cut into 1-inch pieces)
- 150 ml Water
- 1 tsp Salt(or to taste)
- 2 tbsp Fresh coriander leaves(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the fish chunks dry with paper towels and season with salt. Set aside.
💡 Tip: Drying the fish helps it to brown better. - 2
Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
⏱️ 1 minute - 4
Stir in the chopped tomatoes, curry leaves, and green chilies. Cook for about 5 minutes until the tomatoes start to break down.
⏱️ 5 minutes - 5
Add the Mauritian curry powder, turmeric powder, cumin powder, and coriander powder. Stir well to combine and cook for 1-2 minutes until the spices are fragrant.
⏱️ 2 minutes - 6
Add the cut okra and water to the pan. Stir everything together, bring to a simmer, then cover and cook for 10-15 minutes, or until the okra is tender.
⏱️ 15 minutes💡 Tip: Don't overcook the okra, it should still have a slight bite. - 7
Gently add the seasoned fish chunks to the curry. Stir carefully to coat the fish with the sauce. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily.
⏱️ 7 minutes💡 Tip: Avoid stirring too vigorously to prevent the fish from breaking apart. - 8
Taste and adjust seasoning with salt if necessary. Garnish with fresh chopped coriander leaves before serving.
💡 Tip: Serve hot with steamed basmati rice or freshly made roti/farata.
💡 Pro Tips
- ✓Ensure your fish is firm and fresh for the best texture.
- ✓If you don't have fresh curry leaves, you can use dried ones, but the flavor will be less intense.
- ✓Adjust the amount of green chilies to your preferred level of spice.
🔄 Variations
- Add a tablespoon of tamarind paste for a tangy flavor.
- Include other vegetables like diced potatoes or bell peppers.
- For a richer sauce, add a splash of coconut milk in the last 5 minutes of cooking.