Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves. Coconut milk is poured in and the curry brought to a simmer, then tamarind water and a tomato are added. The fish goes in last and poaches in the gravy for just long enough to set; over-stirring breaks the pieces.
Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast. The technique is to braise octopus low and slow in a tomato-and-onion masala that leans on fresh thyme and a finishing pinch of garam masala instead of the heavier dried-spice masalas you find in cari boeuf or cari poulet. Octopus has a sweet, slightly mineral flavour that needs space, so the seasoning is restrained: thyme for aroma, tomato for body, ginger and garlic for the base, mild curry powder for depth, garam masala right at the end for top-note warmth. The tentacles cook for around 45 minutes (small octopus) to an hour (larger). The biggest variable is the octopus itself; small frozen octopus, sold cleaned at most fishmongers and many supermarkets, is reliable and the freezing actually helps tenderise the flesh. Difficulty is moderate; the cook is mostly passive once the masala is built. Serve with plain steamed rice and a satini cotomili (coriander chutney) or a spoon of pickled chilli. A simple green salad with vinaigrette on the side keeps it honest.
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Mild yellow curry with Indian influences from turmeric and curry powder. Similar to chicken korma but spicier. Use "cracking the coconut milk" method for natural oil, or add oil. Serve with rice.