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MasterChef UK ™
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Mauritian Fish & Aubergine Curry
Mauritian Sea Bream and Aubergine Curry with Basmati Rice, Crispy Fish Skin, Coriander Chutney and a Pickled Cucumber Salad.
Joyce: "So I'm cooking a Mauritian fish and aubergine curry." Joyce (on what makes it Mauritian): "Blend of the spices. It's a bit of a sweeter smell, I'd say, so cloves, cinnamon, cumin, garam masala. It's all in there." Joyce (on serving): "I've made for you today a Mauritian fish and aubergine curry with basmati rice, fish skin, coriander chutney and a pickled cucumber salad. Bon appetit." Pre-cook brief: the curry should pack a punch; the aubergine should be cooked through, just soft but not stodgy; the sea bream should be just-cooked, because the heat of the curry will continue to cook the fish.
Past Winner (Jane Devonshire): "Don't get me wrong, it's pleasant and it's nice to eat, but I think I'm lacking that real depth of flavour that I want from this sort of curry." Past Winner (Dr. Saliha Mahmood Ahmed): "The fish is really nice. The rice is lovely. The crispy fish skin was good. I mean, I like it, but I'm not in love with it." Past Winner (Thomas Frank): "It's just lacking that depth of flavour that comes with long, slow Mauritian cooking. Stood out on the beach with the sun beating down." John Torode: "The sea bream is really nicely cooked." Grace Dent: "I think the aubergine is soft, and I love those Mauritian spices. I think the curry probably needs a little bit more seasoning just to lift it." John Torode: "All in all, it's not a bad dish."
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