Mauritian Fish Curry with Coconut Milk
A fragrant and creamy fish curry, featuring tender pieces of fish simmered in a rich coconut milk broth with a blend of Mauritian spices and fresh herbs.
🧂 Ingredients
- 500 g Firm white fish fillets(such as cod, snapper, or mahi-mahi, cut into chunks)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 inch Ginger(grated)
- 1-2 Green chilies(deseeded and finely chopped, or to taste)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 8-10 leaves Curry leaves
- 2 medium Tomatoes(chopped)
- 400 ml Coconut milk(full-fat)
- 1 tbsp Tamarind paste(diluted in 2 tbsp water)
- to taste Salt
- a handful Fresh coriander(chopped, for garnish)
- for serving Lime or lemon wedges
👨🍳 Instructions
- 1
Pat the fish pieces dry and season lightly with salt.
💡 Tip: This helps to firm up the fish before cooking. - 2
Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the minced garlic, grated ginger, and chopped green chilies. Cook for 1 minute until fragrant.
⏱️ 1 minute - 4
Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another minute, stirring constantly, until the spices are fragrant.
⏱️ 1 minute - 5
Add the curry leaves and chopped tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften.
⏱️ 4 minutes - 6
Pour in the coconut milk and the diluted tamarind paste. Stir well to combine. Bring the mixture to a gentle simmer.
💡 Tip: Do not boil vigorously after adding coconut milk, as it can curdle. - 7
Gently add the fish pieces to the simmering curry. Spoon some of the sauce over the fish. Cover and cook for 5-8 minutes, or until the fish is cooked through and flakes easily.
⏱️ 8 minutes💡 Tip: Avoid stirring too much once the fish is in, to prevent it from breaking apart. - 8
Season with salt to taste. Stir in most of the fresh coriander.
💡 Tip: Taste and adjust salt and tamarind if needed. - 9
Serve hot, garnished with the remaining fresh coriander and lime or lemon wedges on the side.
💡 Tip: This curry is best served with steamed rice or roti.
💡 Pro Tips
- ✓Use fresh curry leaves for the best aroma.
- ✓Adjust the amount of green chilies and tamarind to your preference for spice and tanginess.
- ✓If you don't have tamarind paste, a squeeze of lime juice at the end can provide some acidity.
🔄 Variations
- Add a few chunks of firm vegetables like bell peppers or zucchini during the last 10 minutes of cooking.
- For a richer flavor, add a tablespoon of fish curry powder along with the other dry spices.
- A pinch of sugar can balance the flavors, especially if the tomatoes are tart.