Cari Poisson et Bringel (Fish and Eggplant Curry)

    Lunch & Dinner · Fish & Seafood · Vegetable · Curries · Main Meal

    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.

    Ingredients

    • 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

    Method

    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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