Rodriguan fish curry

Let this Rodriguan fish curry recipe get your taste buds tingling.

Written by Alexandra Richards


This recipe comes from Les Délices de Rodrigues by Francoise Baptiste, owner of Auberge de la Montagne and La Belle Rodriguaise.

Ingredients (serves 6)

2kg of fish (firm, white fish is best)

5–6 tomatoes (diced)

2 onions (diced)

3 cloves of garlic

crushed ginger

sprig of thyme

sprig of parsley

30g of saffron powder

salt and pepper to taste


Cut the fish into slices. Add salt and pepper and leave to rest for 15 minutes. Heat the oil in a large frying pan,  then fry the fish until golden. For the sauce, fry the garlic, ginger, onion, tomatoes and saffron, then add a pinch of salt and one teaspoon of lemon juice. Put the slices of fish into the sauce one at a time. Add the thyme and parsley and half a glass of hot water. Simmer for ten minutes. Serve with rice.

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