Recipe category
Mauritian Curry Recipes
Cari poulet, cari poisson, vindaye, briani and the lentil curries that go beside them.
Curry in Mauritius is its own thing — lighter than a North Indian gravy, built on a locally ground masala, plenty of thyme and curry leaves, and tomatoes cooked right down. A cari poulet takes forty minutes and feeds a family; a briani takes an afternoon and feeds a celebration.
This page collects every curry in the collection: chicken, fish and octopus, lamb and beef, plus the vegetable and lentil curries that make up half of any Mauritian plate.
curry recipes
Getting the masala right
Mix your masala with a little water into a paste before it hits the pan — dry powder burns and turns bitter within seconds. Fry the paste until the oil separates and the raw smell disappears, then add your main ingredient. Salt at the end, and finish with fresh coriander off the heat so it keeps its perfume.
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Curries recipes in Mauritius
Want an authentic Mauritian curry recipe? This page covers cari poulet, cari poisson, vindaye, briani and vegetarian curries, with masala quantities, cooking times and photographs of each stage.