Rani’s Mauritian Fish Curry!
Would you like to learn to make Rani’s Mauritian Fish Curry?
Many of you, especially those living in Brisbane have tried my signature fish curry. It is a dish very close to my heart and has a very interesting history.
This dish originates in the far south of India and as a result of the colonial era migration it can often be seen in countries with a significant Indian population like Mauritius, Malaysia and Singapore. During my travels to southern India, Malaysia and Singapore, and visits to Malaysian and Singaporean friends here in Brisbane, I have noticed that the fish curries are remarkably similar and I relish them all! I love the sourness from the tamarind as well as the spices
My favourite time of year to make it in Brisbane is late spring when I can easily get green mangoes from local farmers. There are several lovely farmers who live very close to me and are happy to accommodate when I ring them looking for green mangoes. Slices of green mango make an incredible addition to the dish. If they are out of season or not available fresh where you live they are often available frozen from Indian grocers.
FIsh curry is one of my favourite dishes to eat when I return to Mauritius (especially since others make it for me). One of my aunts is 85 years old and an excellent cook. Despite her age, she is still constantly cooking and never fails to have my fish curry and parathas ready when I arrive in Mauritius. She was kind enough to teach me how to make it from start to finish and I often make it here for customers.
I especially love making this dish for a friend’s mother. Her name is Dulcie, she is also 85 years old and from Singapore. She is one of the nicest and most interesting ladies that I know and I have been privileged to spend time with her. When I make this dish for her, her eyes light up and she tells me how the taste takes her back many years to when her own mother used to prepare it for her. If someone that age (who is a great cook herself) says that, it must be good! Interestingly, her daughter and son-in-law made the video for Rani’s Mauritian Fish Curry on my YouTube Channel. You can view the video here
I am including the recipe here. If you have access to a clay pot, known as a “chatti” in South India, please use it as it greatly adds to the flavour I hope you enjoy making this dish as much as I enjoy sharing it with you. Remember to allow the mustard seeds to pop! If green mangoes are not in season, substitute lightly friend pieces of eggplant. Enjoy!
Rani’s Mauritian Fish Curry
Cooking Time 60 minutes, makes 6 servings
500g fish, cut into slices
1 golden shallot, peeled and sliced
1 tablespoon garlic paste
1 tomato, sliced
10-12 fresh curry leaves
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon urid dal
50g fish curry powder or Mauritian curry powder
1 green chilli, sliced, optional
200 ml coconut milk or coconut cream
1 golf ball size piece or tamarind pulp
2 green mangoes
Salt and Pepper to taste
Coriander leaves for garnish
1 tablespoon vegetable oil.
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 with rice or parathas. Rani’s Mauritian Fish Curry is ready to serve!