This Mauritian Corn & Vegan Fish Curry is a recipe close to my heart, it’s from my culture and always reminds me of home. Growing up, this dish was a comforting favourite in our family, bringing together the warmth of spices and the wholesome goodness of corn. The combination of aromatic curry, creamy coconut milk, and tender vegan fish makes it feel like a hug in a bowl. Whether it’s a chilly evening or you just need something hearty, this curry is a cozy, nourishing meal that brings the flavours of Mauritius straight to your table.
The sweet corn and plant-based fish fillets are the stars of this dish, simmering together in a fragrant gravy spiced with turmeric, cinnamon, cumin, and coriander. It’s the perfect balance of flavour, warmth, and comfort, ideal for any time of the year!
Nutritional Benefits
Packed with Plant-Based Protein – The vegan fish and corn provide a great source of protein and healthy carbohydrates.
Good Fats from Coconut Milk – Coconut milk not only makes the curry rich and creamy, but it also offers healthy fats that are essential for heart health.
Anti-Inflammatory Spices – The spices in this dish, like turmeric and cumin, are known for their anti-inflammatory properties and can support digestion.
Vitamin C Boost – Fresh coriander and a squeeze of lemon juice add a refreshing tang and provide a boost of vitamin C, which supports the immune system.
Why You’ll Love It
✔ A comforting dish with familiar, warm flavours
✔ Easy to make and packed with goodness
✔ Great for meal prep—makes for perfect leftovers that get even better with time!Serve this curry over basmati rice or alongside parathas for a complete, satisfying meal. It’s the perfect dish to share with loved ones or to enjoy on your own when you need a little reminder of home.
Mauritian Corn & Fish Curry
Description
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.
Ingredients
Instructions
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In a large pot filled with water on medium high heat, boil corn on the cob for 15 mins until corn is tender
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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, green chile, fresh thyme and curry leaves and mix for 15-30 seconds until fragrant.
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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.
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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.
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 440.79kcal
- % Daily Value *
- Total Fat 24.81g39%
- Saturated Fat 14.32g72%
- Cholesterol 93.33mg32%
- Sodium 870.75mg37%
- Potassium 1035.6mg30%
- Total Carbohydrate 18.62g7%
- Dietary Fiber 3.72g15%
- Sugars 5.77g
- Protein 41.75g84%
- Vitamin A 17.16 IU
- Vitamin C 11.57 mg
- Calcium 81.74 mg
- Iron 5.09 mg
- Vitamin D 5.78 IU
- Vitamin E 2.82 IU
- Vitamin K 15.07 mcg
- Thiamin 0.18 mg
- Riboflavin 0.17 mg
- Niacin 9.11 mg
- Vitamin B6 0.41 mg
- Folate 80.07 mcg
- Vitamin B12 2.94 mcg
- Phosphorus 450.09 mg
- Magnesium 117.23 mg
- Zinc 1.47 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.