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Sea bream curry (cari daurade): recipe illustration
Fish & seafood

Sea bream curry (cari daurade)

Sea bream simmered in a sauce of onion, tomato and turmeric, seasoned with Mauritian curry. Its fine, delicate flesh soaks up the spices well, and this dish is easy to make on a weeknight.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Season the sea bream fillets with the lime juice, a pinch of salt and turmeric, then set aside.
  2. Heat the oil in a sauté pan and fry the mustard seeds until they pop, then add the curry leaf.
  3. Brown the sliced onions for 7 minutes, then add the garlic and ginger for one minute.
  4. Add the curry powder and chopped tomatoes, then let reduce for 5 minutes, crushing the tomatoes.
  5. Pour in the hot water, mix and let simmer for 5 minutes.
  6. Place the fillets in the sauce, cover and cook for 8 to 10 minutes over low heat until the flesh is opaque and flakes easily.
  7. Adjust the seasoning and serve with white rice and a squeeze of lemon.

Variations and tips

Vegetable version. Add a handful of green beans cut into short lengths with the tomato sauce for a more complete dish.

With what you can find here. Cod or hake fillets work perfectly in place of sea bream.

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Original Ecomely recipe.