Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

Mauritius Australia Connection
Mauritius Australia Connection

Shop online
Shop OnLine with
Mauritius Australia Connection

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu     

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Cari Poisson

Fish Curry Share 

Air Mauritius
Air Mauritius News & Specials 




  1. 1200 grams whole fish (whiteflesh)

  2. 2-4  tablespoons cornstarch

  3. 4 tablespoons curry powder
    mild or hot to your preference

  4. 1 medium onion finely chopped

  5. 450 grams can of finely crushed tomatoes

  6. 1 tablespoon thyme finely chopped

  7. 2 tablespoons chopped coriander leaves

  8. 1 teaspoon crushed garlic

  9. 1 teaspoon crushed ginger

  10. 5-6 curry leaves

  11. 3 cups water

  12. 3 tablespoons vegetable oil

  13. oil to deep fry fish

  14. salt and pepper to taste

cari poisson  fish curry
cari poisson fish curry


  1. Buy fish whole and scaled. Cut into slices (serve sizes), clean fish, remove gills, intestines etc. You may separate the fish head into halves lengthwise. Wash in cold running water, pat dry with kitchen towel paper. Season with salt and pepper to taste. Sprinkle fish slices with the corn flour to ensure an even coating. Put the fish head pieces aside. Alternatively, toss the fish pieces in a large plastic bag with the corn flour. The corn flour will give the fish a crisp golden texture when fried.

  2. Deep fry the fish slices to a crisp golden finish. Do not fry the fish head pieces. Drain the fried fish slices on kitchen paper. Retain 3 tablespoons of the vegetable oil. Put in a deep thick bottomed saucepan over medium-high heat. Stir in the crushed garlic, crushed ginger, finely chopped onion and thyme. Stir fry until the onions become transparent and cooked. Add the curry leaves (alternatively use kaffir lime leaves), stir in and cook for 2 minutes. Put in the finely crushed tomatoes and simmer until the tomatoes are cooked and the sauce is well blended. Add hot water to the sauce to prevent burning if necessary. Stir at intervals. When the sauce is nearly cooked, stir in 1 tablespoon of the finely chopped coriander leaves. 

  3. Add 4 tablespoons of curry powder into the tomato sauce. Stir in and simmer for a further 2-3 minutes. Progressively add 1 cup of hot water and allow to simmer to obtain a creamy curry sauce. Add the raw fish head pieces and gently stir into the curry sauce. Progressively, add 2 cups of hot water into the sauce and mix carefully. Cover and allow to simmer for 20-25 minutes or until the fish head pieces are cooked. Stir at intervals and turn over the fish head pieces once. You may adjust the sauce consistency to your preference by either adding more hot water (little at a time) to have more sauce or simmer without cover to thicken the sauce. 

  4. Taste sauce and season with salt & pepper to your preference. Carefully remove the fish head pieces and place in a warmed serving dish. Carefully put into the sauce the fried fish slices. Stir gently into the sauce and allow to simmer for a further 10-15 minutes. Make sure that the fish slices are fully immersed into the sauce.

  5. Remove from heat and allow the fish slices to rest in the sauce for at least 30 minutes. Warm over low heat just before serving. Carefully transfer the fish slices and sauce into the serving dish with the fish head pieces. Sprinkle with the remaining chopped coriander leaves.

  6. Enjoy and serve over rice. Just beautiful.

You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.