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How to make a Mauritian Canned Fish Curry

Carry Somon, as we Mauritian call it, is a canned fish curry. We use canned Pilchards which thankfully are available in many supermarkets in Ireland, including Tesco. It’s such a homely and easy to make dish.
If you try it once I guarantee you’ll go back to it again and again. I think if you asked 100 Mauritians How to make a Mauritian Canned Fish Curry you’d get 100 different answers. Everyone has their own individual way of making it.
The following… is mine!
How to make a Mauritian Canned Fish Curry

How to make a Mauritian Canned Fish Curry



  1. Open the can of fish and place it on a large plate with the tomato sauce. Put the fish flat on the plate as it can easily break.
  2. Heat some oil in a pan, add chopped onions, curry leaves (if using) and spring onions and cook for few minutes.
  3. Next add chopped fresh or canned tomatoes, garlic and the tomato sauce from the fish can. (Do not add the fish yet) cook for for 2-3 minutes.
  4. Add the curry powder and give it a good stir then add the peas. Allow to cook for about 5-7 minutes or when you see the oil seperating from the sauce, You can add 2-3 tbsp of water.
  5. Now gently lift the fish and place it on top of the sauce in the pan. Add the baby spinach. Cover with a lid and let it simmer for 5 more minutes.
  6. Serve with rice, Roti (Flat bread) or baguette .
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ps. Before step 2 I would fry the fish for a few minutes on a high heat and remove it from the pan before following steps 2 & 3. I would then add the fish again as I have done above in step 4. I left this detail out in order to keep it simple but I also wanted to include it here for anyone who wants to try it.


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