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Ourouve (dried fish curry): recipe illustration
Fish & seafood

Ourouve (dried fish curry)

Dried fish, rehydrated and simmered in a curry sauce with onion and tomato. A familiar, thrifty dish from Mayotte, with a deep, salty flavour that goes perfectly with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

170 kcal per serving

Protein
15.6 g
Carbohydrates
6.3 g
of which sugars
5.1 g
Fat
8.2 g
of which saturated fat
1 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the dried fish in cold water for at least 4 hours or overnight, changing the water two or three times.
  2. Drain the fish, remove the bones and flake it roughly.
  3. Slice the onions, crush the garlic and dice the tomatoes.
  4. Heat the oil in a saucepan and fry the onions for 8 minutes until golden.
  5. Add the garlic, curry powder and tomato paste, then fry for 1 minute, stirring.
  6. Add the tomatoes and chilli, let them break down for 5 minutes, then add the flaked fish and the water.
  7. Cover and simmer for 20 minutes, until the sauce thickens. Adjust the seasoning and serve with rice.

Variations and tips

With what you can find here. Dried fish (bonito, such as katsuobushi, or desalted salted cod) can be found in African or Asian grocery shops; otherwise use cooked, flaked tuna or cod.

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Original Ecomely recipe.