Entree: Mauritius – Southern Culinary Region – Cari Poisson (Mauritian Creole fish curry simmered in a spiced tomato and coconut-infused sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 1.5 lb (680 g) firm white fish (e.g., kingfish, snapper), cut into 6 portions
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) salt for fish
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 green chilies, slit, 10–20 g (adjust to heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tbsp (7 g) Mauritian or mild curry powder
- 1 large tomato, chopped, about 8 oz (225 g)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light fish stock
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) water (or substitute 1 tbsp lime juice)
- 1 tsp (4 g) sugar
- 1/2 tsp (2 g) salt more to taste
- 6–8 curry leaves (about 1 g) optional
- 1/3 cup (15 g) fresh cilantro, chopped for garnish
- Steamed rice for serving

Instructions

1. Toss the fish pieces with lime juice and 1/2 tsp (3 g) salt and set aside for 10–15 minutes while you prepare the sauce.
2. Heat oil in a wide skillet or saucepan over medium heat. Add mustard seeds and let them pop, then add chopped onion and sauté until translucent, about 5 minutes.
3. Add garlic, ginger, and green chilies; cook 1–2 minutes until fragrant. Stir in turmeric and curry powder and cook 30 seconds to bloom the spices.
4. Add chopped tomato and cook until it breaks down and becomes saucy, about 5–7 minutes. Pour in coconut milk, water or stock, tamarind mixture, and sugar; bring to a gentle simmer.
5. Taste and adjust salt; add curry leaves if using. Gently slide the fish portions into the simmering sauce, spooning sauce over the pieces to submerge them.
6. Cover and simmer on low for 6–10 minutes until fish is just cooked through and opaque in the center. Avoid vigorous boiling to keep fish intact.
7. Finish with chopped cilantro, adjust seasoning, and serve hot with steamed rice.