People always ask me: 'what is Mauritian food like? Are the curries similar to Indian style curries?' Well, yes. They have their similarities and differences, like those from different regions. Mauritian curries are fragrant, light dishes using thyme and fresh coriander, as well as heady spices of cinnamon, coriander, cumin and turmeric.
A melange of historical influences from Indian influences through our cuisine showcases in this dish I have chosen to share for National Curry Week. Celebrating over 200 years of Curries and the diverse international cuisine in Britain, during this period everyone is encouraged to cook up a good curry at home or simply go out to feast on one whilst helping raising money for charity.
This recipe is shared during many family dinners in Mauritius, the traditional fish and aubergine curry or Cari Poisson, as it is called. In true fashion it is eaten with chutneys, salad, faratas or rice and pickles. The fish must be fresh. Steaks or fillets work well, but use white fish to achieve best results.
I never used to enjoy eating fish curries when I was younger, but since cooking local dishes from my Mauritian heritage this is slowly scaling up on the list of favourites from the Island. It tastes approximately 30 - 45 to make from start to finish, feeding 4 people, and is well worth the effort!