1 kg whole fish (cleaned and scaled)
2 medium onions finely chopped
1 can (450 grams) finely chopped tomatoes
peanut oil to fry fish slices
1 tablespoon freshly crushed ginger
1 tablespoon freshly crushed garlic
1 tablespoon chopped thyme
2 tablespoon chopped coriander leaves
3 lemon slices
3 curry leaves
salt and pepper to taste
hot water as required
Clean the fish and cut into serve slices. Season with salt and pepper to taste.
Deep fry fish slices and fish head(s) to a golden brown colour.
Remove from pan and set aside.
Remove all oil from pan, except for 3 tablespoons of oil.
Heat oil to simmering point. Add chopped onions, thyme, 1 tablespoon coriander leaves, curry leaves, crushed ginger and garlic. Stir and allow to cook until onions become transparent.
Add finely crushed tomatoes. Mix well and allow to simmer for 15 minutes or until sauce is cooked and well blended. Add salt and pepper to taste. You may add some hot water to adjust the sauce consistency and to prevent it from drying up.
Add fish head(s) and mix well with the sauce. Cover and allow to simmer for 10 minutes. Add hot water in sufficient quantity to obtain a bouillon to your liking. Add the lemon slices, cover and allow to simmer for 20 minutes. taste and season with salt and pepper to taste.
Add the fried fish slices and carefully stir the bouillon without breaking the okras and fish slices. Simmer for another 5 minutes.
Carefully remove the fish pieces and place into a deep serving dish. Pour the bouillon into the dish and sprinkle with the finely chopped coriander leaves.
Serve on a bed of rice and coriander tomato chutney.
Madeleine's recipe :Fish BouillonDiscover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe