Name: Corn and Fish Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6-8 vegan fish filets chopped and roasted lightly; 3 corn on the cob - chopped in 4-5 even pieces; 3 tbsp olive oil; 2 tsp minced fresh ginger; 1 tbsp fresh thyme leaves; 12 curry leaves; ½ tsp asafoetida (hing); 2 tbsp mild curry powder (Mauritian curry powder if you can find it); ½ tsp turmeric powder; ¼ tsp cinnamon powder; 1 tsp ground cumin; 1 tsp ground coriander; ¼ cup tomato paste; 1 cup water; 2 tsp garam masala; 2 bay leaves; 2 tsp raw sugar; 400 ml full fat coconut milk; ½ lemon squeezed; 3 tbsp chopped fresh coriander; Salt and pepper to taste

My Mauritian corn and fish curry holds a special place in my heart. The aromatic spices and beautiful curry flavours taste so comforting. With a rich gravy, tender corn pieces and roasted vegan fish, it’s so full of textures and warm spices.

Prep Time10 minsCook Time25 minsTotal Time35 mins

INGREDIENTS

Yield: 6 servings

6-8 vegan fish filets chopped and roasted lightly

3 corn on the cob - chopped in 4-5 even pieces

3 tbsp olive oil

2 tsp minced fresh ginger

1 tbsp fresh thyme leaves

12 curry leaves

½ tsp asafoetida (hing)

2 tbsp mild curry powder (Mauritian curry powder if you can find it)

½ tsp turmeric powder

¼ tsp cinnamon powder

1 tsp ground cumin

1 tsp ground coriander

¼ cup tomato paste

1 cup water

2 tsp garam masala

2 bay leaves

2 tsp raw sugar

400 ml full fat coconut milk

½ lemon squeezed

3 tbsp chopped fresh coriander

Salt and pepper to taste

DIRECTIONS

In a large pot filled with water on medium high heat, boil corn on the cob for 15 mins until corn is tender

While corn is boiling, in a small bowl add asafoetida, curry powder, turmeric, cinnamon, ground cumin and ground coriander. In a large skillet on medium heat, add olive oil. Once heated add ginger, fresh thyme and curry leaves and mix for 30 seconds until fragrant.

Then add spice bowl to the skillet along with tomato paste. Mix for 30 seconds, then add 1 cup water and mix well for another 30 seconds. Stir in coconut milk and sugar and put heat down to low-medium. Add garam masala and bay leaves and stir. Add salt and pepper to taste.

Toss in vegan fish, mix well. Then add corn pieces and let cook, mixing throughout. Let the sauce simmer and thicken for about 10-15 minutes then top with a squeeze of lemon and fresh coriander. Serve with basmati rice, parathas and optional mango pickle.

Ingredients