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DISH RESEARCH · Main dish

Cari Poisson

Selina Periampillai’s cari poisson combines white fish with aubergine in a Mauritian tomato curry.

Cari Poisson — illustrative food image

About Cari Poisson

Selina Periampillai’s cari poisson combines white fish with aubergine in a Mauritian tomato curry. The fish receives a light cornflour coating before frying, while the aubergine is fried separately.

Thyme, curry leaves and ginger-garlic paste flavour the onion base. Mauritian curry powder joins turmeric, cinnamon, cumin and coriander, giving the sauce its layered spice flavour.

The fried fish and aubergine settle into the sauce before serving. Fresh coriander and spring onions finish the dish, with basmati rice, faratas and pickles alongside.

Allergens in this recipe

Contains: Fish, Wheat (gluten).

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Ingredients in Cari Poisson

Selina Periampillai’s Mauritian fish and aubergine curry.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • White fish fillets: Recipe-specific ingredient evidence; Fish source-confirmed. Actual275/280 whitefish, species unspecified; Fish.
  • Aubergine: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Ginger-garlic paste: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual283 named prepared paste, full formula unprovided.
  • Fresh thyme: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual284 fresh option selected.
  • Curry leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Tomato: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Mauritian curry powder: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual287 original shop-available Mauritian blend, broader curry-powder candidate; full formula unknown.
  • Turmeric: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Cinnamon: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Ground cumin: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Ground coriander: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Coriander leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Spring onions: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual cleaning302 and paste/sauce312–316.
  • Vegetable oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual295 fish/aubergine and saucefry botanicaltype unknown.
  • Cornflour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual296 British cornflour, broader cornstarch mapping.
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual methods304/308/314.
  • Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual304/308 type/form unspecified.
  • Prepared basmati rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual318 cooked rice, no full upstream formula.
  • Prepared faratas: Recipe-specific ingredient evidence; Wheat (gluten) source-confirmed. Actual318 conventional wheat flatbread, broader flatbread mapping; full formula unknown.
  • Pickles: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual318 pickles chosen over chutneys, vegetables/full formula unspecified.

Origins & food traditions

Mauritius association in the attributed source; no exclusive invention claim.

Countries

  • Mauritius
  • MauritiusCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Mauritian fish curry (Cari Poisson) - Selina Periampillai, Great British Chefs