Mauritian Fish Curry

35 Minutes
Relatively simple

• 4 large fillets white fleshed fish such as Bas Grouper 150 gms per portion 
• 1 medium onion, finely diced 
• 1 tsp ginger, grated
• 1 tsp garlic, crushed
• 2 sprigs thyme
• 6 fresh curry leaves
• 2 large tomatoes peeled and finely diced 
• 3 tbsp curry powder (Mauritian or mild)
• ½ tsp turmeric
• ½ tsp cinnamon
• 1 tsp ground cumin 
• 1 tsp ground coriander
• 2 tbsp of coriander leaves, chopped
• 2 tbsp of spring onions, finely chopped
• 100 ml Vegetable oil

4 People

1. Add the dry spices to a large pan and cook over medium heat to release the essential oils and aroma.
2. Add the oil.
3. Add the onions, garlic and ginger and cook until just starting to colour.
4. Add the chopped tomato, curry leaves and thyme.
5. Cook over a medium heat until the tomatoes have broken down into a sauce like consistency.
6. Add a tablespoon of water if required to bring back to a sauce-like consistency.
7. Cool the curry and refrigerate until cold.
8. Place into a sous vide bag with the fish fillets 
9. Seal on high pressure in the AEG PrecisionVac Drawer.
10. Pre-heat the oven to 85 degrees on full steam setting. 
11. Cook the fish for 8-10 minutes or until the fish yields to pressure through the bag.

To serve

Garnish with chopped coriander, chopped spring onions and steamed basmati rice.