HOW TO COOK: Fish & Aubergine Curry ‘Carri Poisson’
Fish & Aubergine Curry is on the menu today in our ‘How To Cook’ series on the Real Mauritius Blog
Preperation 15 mins
Cooking 25 -30 mins
- 6 Fish fillets cut into medium size chunks or steaks
- 1 large aubergine, cut into strips or batons,(alternatively if you can get hold eggplant you will need 4-5)
- Vegetable Oil to Fry the Fish & Cooking
- 1 medium onion sliced
- 1 heaped tsp ginger & garlic paste
- ½ tsp five spice seeds also called “panch puran” (if you do not have these only methi seeds if fine)
- 1 tsp tamarind paste dissolved in some water
- Few fresh curry leaves (dried curry leaves will do if you do not have fresh ones)
- 2 tomatoes, chopped
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- Handful of fresh chopped coriander leaves
- Handful of finely chopped fresh spring onion
- Water to make the gravy
AUBERGINE CURRY METHOD
- Clean, scale and cut fish into slices or steaks and wash thoroughly.
- Prepare all the other ingredients, cut the aubergine into strips. Place in a bowl and season with salt, set aside.
- Place the cleaned fish in a bowl, season with salt and pepper, (at this stage you can lightly coat the seasoned fish with1 Tbs curry powder, but this is optional).
- Place a deep pan skillet on the heat, add the vegetable. Once the hot is hot enough, fry the fish on a fairly medium heat till they turn to a golden brown colour. At this stage you want to take care not to overcook the fish.
- Drain the fried fish slices on a paper towel to remove all the excess oil and put aside.
- Now fry the seasoned aubergine in the same oil, drain the fried aubergine on a paper towel and put aside.
- Using the same pan/pot, if you have too much oil left, drain some out. Leaving only about 4Tbs in the pan.
- On medium heat add the sliced onions, curry leaves and stir fry for 2 minutes, then add in the five mixed methi spices (panch puran), garlic and ginger paste and stir.
- In a small bowl, mix the curry powder with a little warm water so that it forms a paste and add to the pan and stir well. Season with salt.
- Add the chopped tomatoes, tamarind water in and leave to simmer for about 5 mins, stirring continuously so the spice does not burn.
- Add about 1 cup of water to make a thick sauce, cover and cook on medium heat till tomatoes are well cooked. Check to see if you may need to add more water.
- Taste for seasoning and add salt to taste.
- Your curry sauce should be thick almost creamy so it coats the fish and aubergine (you do not want a watery curry).
- Add in the fried fish with the aubergine and add a little more water to achieve the correct thickness.
- Using a ladle baste the fish and aubergine with the curry sauce.
- Leave to simmer for just a few minutes, taking care not to overcook the fish.
- Turn the heat, add some chopped coriander and leave until ready to be served.
- Once ready to serve transfer into a serving dish. Garnish with coriander leaves and spring onions and serve with basmati rice, pharatas.
- If you prefer to do it the Mauritian way, you can even serve it in the wok/pot straight to the table….home style cooking.
If you wish to try this Aubergine Curry recipe with raw mangoes or Ambarella “fruit citére”, you may need to blanch them first, leave to cook longer in the curry sauce before adding the fried fish.
Enjoy this tasty fish and aubergine curry? Tweet us if you make this!
THANK YOU so much to Brinda for her tasty dish, you can check out her blog here
Sending you sunshine & smiles,
Vic & Veena V