Tender fish in a fragrant, coconut-rich curry with turmeric, ginger, and fresh coriander.
Being an island nation, Mauritius has a deeply rooted fish curry tradition. This version uses coconut milk to balance the spice heat and allows the delicate fish to shine. The curry base builds flavors layer by layer: toasted spices, caramelized onions, ginger-garlic paste, and fresh cilantro. Any firm white fish works, but locally, grouper or mullet are preferred.
Serves 4
Heat oil in a pot. Fry onions until golden. Add garlic and ginger, cook 1 minute until fragrant.
Add curry powder and turmeric. Stir constantly for 1 minute to toast the spices.
Pour in coconut milk and bring to a gentle simmer. Season with salt and pepper.
Add fish fillets carefully. Simmer gently 8-10 minutes until fish is opaque and flakes easily.
Taste and adjust seasoning. Stir in fresh cilantro just before serving. Serve over rice.
Don't overcook the fish or it will become dry and tough.
Coconut milk should never boil — maintain a gentle simmer.
Add the fish last so it cooks just enough.
Make with prawns or squid for a lighter version
Add potatoes and green beans for a heartier curry
Use red curry paste instead of powder for a different flavor profile
Refrigerate up to 3 days. Freeze without fish; add fresh fish when reheating.
Mauritian fish curry reflects the island's Indian, African, and French colonial influences. Fishermen's wives developed these recipes to honor the catch while preserving it through spice and coconut milk.
Use firm white fish like grouper, snapper, or cod. Avoid delicate fish like sole that falls apart.
Yes! The coconut milk is essential for balancing the spice and cooling the palate in tropical climates.
Per serving · 4 servings total
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