Cari Poisson with Coriander Sauce and Farata Bread

Cari Poisson (also called Cari Poisson et Bringel) is a Mauritian fish and aubergine curry which I serve here with a coriander sauce and a traditional Mauritian roti or flatbread called farata.

The Curry

You will need the following ingredients for the Cari Poisson. I used a couple of sources for this recipe, but here is the main one.

The ingredients on the left and the aubergine cut into batons on the right


  • 800g sword fish steaks (you can use any firm white fish)
  • 1 aubergine, cut into batons
  • 4 garlic cloves, roughly chopped
  • 25g fresh ginger, peeled and roughly chopped
  • 1 green chilli, roughly chopped
  • 5 thyme sprigs, leaves only
  • 6 curry leaves
  • 2 tomatoes chopped
  • 3 Tbsp Mauritian curry powder – a recipe for this can be found here
  • 1/2 tsp turmeric powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • cornflour to dust the fish
  • vegetable oil to fry the fish
  • salt, sugar and vinegar to taste


Put the garlic, ginger and chilli in a mortar and pestle and grind it until you have a smooth paste. Set it aside.

Ingredients for the paste

Pat the fish dry and season with salt and black pepper on all sides. Coat evenly in corn flour.

The fish seasoned and coated in cornflour

Heat some oil in a heavy skillet or pan (which has a lid and can be used in an oven) on medium heat. Fry the fish until lightly golden on all sides. Remove the fish and set it aside.

The fish in the pan

In the same oil, fry the aubergine and then set it aside.

The aubergine fried in the same oil

Still in the same oil (add more oil if needed), fry the onions, thyme and curry leaves for about 3 minutes and then add the garlic/ginger/chilli paste. Mix it all well.

Onions frying away

Add the curry powder, turmeric, cinnamon, cumin and coriander and stir well.

All the spices added

Add the tomatoes and about 50ml of water. Bring to a boil and then turn down the heat so that it can simmer.

Cook until the tomatoes are cooked through, adding water as needed. Approximately 45 minutes.

The curry sauce done

Adjust the taste using a little bit of salt, sugar and vinegar. Remove the curry leaves.

Preheat the oven to 180°C.

Put the fish back into the pan and cover it with the sauce. Put the aubergine around the fish.

Add the fish back into the dish with the aubergines

Cover the pan and put it in the oven for 15 minutes covered and then 15 minutes uncovered.

Remove the dish from the oven.

The Sauce

You will need the following ingredients for the coriander sauce. I found this recipe here.

Ingredients for the coriander sauce


  • 1 cup fresh coriander, loosely packed
  • Juice of half a lemon
  • 1 green chilli
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 3 Tbsp water


Add all the ingredients in a blender and blend until you have smooth (but still liquid) sauce.

The coriander sauce

The Bread

You will need the following ingredients for the Mauritian farata bread. The original recipe is here.


  • 300g white bread flour
  • 200ml warm water
  • 1 Tbsp melted butter
  • 1/2 tsp salt
  • 1/2 tsp vegetable oil
  • more melted butter for brushing


In a mixing bowl, mix the flour, salt and oil. Add the 1 Tbsp melted butter and rub into the flour.

Add the warm water gradually while mixing to make a soft dough.

Set it aside and leave for 30 minutes.

Divide the dough into 2 equal pieces and roll it out into discs using a rolling pin.

Rolled into a disc – sort of

Brush the discs with the melted butter, fold in half and brush again.

Fold it again so that you have more or less triangular shapes. Roll it again into discs.

Fry in a pan until it has a good char on both sides.

Good char on the faratas

And then it all comes together.

Cari Poisson with coriander sauce and farata

We enjoyed this with a 2022 Viognier from Kranskop. Here are the tasting notes.