Cari Poisson et Bringel (Fish and Eggplant Curry)
Influenced by the blend of cultures present in Mauritius, this Fish and Eggplant Curry is inspired mainly by Indian cuisine. A blend of herbs, onions, tomatoes, ginger and garlic is added to curry powder for a truly, fragrant dish. Accompany this curry with plain white basmati rice, or a flatbread.
Ingrédients de la recette
- Fish (Emperor, Sea Bass or Snapper)
- Marinade
- Aubergine
- Onions
- Herbs (thyme, curry leaves and parsley)
- Tomatoes
- Ginger
- Garlic
- 3tsp curry powder
- 2 cups of water
Instructions
- 1
Marinate the fish at least 1hr before frying
- 2
Heat oil in a pan
- 3
Fry fish in batches making sure they do not break (can be coated with flour if wanted)
- 4
Flip the fish around to make sure all parts are fried until golden brown
- 5
Salt the aubergine and use the same oil to lightly fry it
- 6
Remove the aubergine and the used oil leaving a little bit for the curry
- 7
Fry some chopped onions to golden brown. Add herbs to it
- 8
Add chopped tomatoes, crushed ginger and garlic and fry until softened
- 9
Add curry powder to mixture then add water
- 10
Wait for paste to boil then add fish making sure the sauce covers everything
- 11
Cook for 15-20mins on medium heat
- 12
Add aubergine and cook for a further 10mins
- 13
Cook your rice or bread depending on what the curry is being eaten with
- 14
ENJOY!
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Se connecterCrédits : Source: Dhan C