Mauritian Fish Curry: The Authentic Lagoon Recipe

In Mauritius, fish curry — cari poisson — is the taste of the lagoon on a plate: a light, fragrant dish made with fish brought in from the shore. Every family has its own touch, but the fundamentals never change: well-seared fish slices, curry powder roussi in hot oil, a hint of turmeric (safran) and a tomato sauce that simmers ever so gently so the fish doesn't break up.

Here is the authentic Mauritian fish curry, explained step by step for 4 people. And above all, the secret to a great fish curry: truly fresh fish.

The ingredients (for 4)

• 800 g to 1 kg fish slices (capitaine, vacoas or dorade)
• 1 tsp turmeric (safran)
• 2 onions, sliced
• A crushed garlic-and-ginger paste (a generous tablespoon of each)
• 2 to 3 ripe tomatoes, chopped
• 3 tbsp curry powder (fish massala)
• A few caripoulé (curry leaves)
• Brèdes (leafy greens) or 1 aubergine (optional)
• A handful of fresh coriander, chopped
• Oil, salt, lemon juice

The recipe, step by step

1. The fish. Salt the slices, dust them with turmeric (safran) and add a squeeze of lemon juice. Let them rest for a few minutes: the fish takes on colour and firms up.
2. Sear the fish. In a little hot oil, sear the slices for a few moments on each side, just to colour them. Set them aside carefully — they'll finish cooking in the sauce.
3. The onions. In the same pot, fry the sliced onions until golden, then add the garlic-and-ginger paste and the caripoulé (curry leaves).
4. Roussir the curry. Loosen the curry powder (fish massala) with a little water, add it to the hot oil and let it roussir (sear in the hot oil), stirring, until fragrant — but never burnt.
5. The tomatoes. Add the chopped tomatoes, crush them with a spoon and let them melt down. Pour in a little water for a smooth sauce. If using, add the brèdes or aubergine here.
6. The fish returns. Gently return the fish slices to the sauce, spoon it over them and simmer over low heat for 8 to 10 minutes. Stir as little as possible so the fish stays whole.
7. To serve. Off the heat, scatter over the fresh coriander. Serve hot with white rice and a rougail.

The secrets of a good fish curry

Sear without breaking. This is the move that changes everything. You colour the slices for a few moments in hot oil to firm up the flesh, then return them to the sauce only at the end. A gentle simmer and very little stirring: the fish keeps its beautiful slices.

Turmeric and caripoulé. A hint of turmeric (safran) gives the golden colour and aroma, and fresh caripoulé (curry leaves) bring that distinctly Mauritian scent. You fry them with the onions so they infuse the whole sauce.

Short cooking. Fish cooks fast. A few minutes of simmering are enough for it to be just done, tender and still moist — no need to leave it any longer. This is where truly fresh fish earns its place: the flesh holds up to cooking and keeps its clean, lagoon taste.

Why fresh fish changes everything

A fish curry stands or falls on its fish. With real fresh lagoon fish, the dish moves up a level: firm flesh that holds up to cooking without falling apart, and that clean, sea-fresh flavour that carries right through the sauce. It's the foundation of a curry that tastes of the lagoon.

• Fresh lagoon fish — capitaine from Rs 825/kg, dorade from Rs 950/kg, indicative prices VAT included, depending on the day's catch.
• Prepared however you like: in slices ("cut for curry"), as fillets or whole — vacuum-sealed.
• Whatever the day brings in: we tell you what's fresh and landed that morning.
• Price confirmed by weight, before delivery — every piece weighs a little differently.

Pay on delivery (cash or Juice MCB) · nothing is paid online · free delivery from Rs 1,500, anywhere in Mauritius.

Frequently asked questions