Entree: Mauritius – National Cuisine – Boulettes (Fried spiced fish dumplings commonly served with chutney or in a curry broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

- 2 white fish fillets, approx. 1 lb (454 g) total, skinless and boneless (e.g., cod, snapper, or hake)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small green chili, seeded and finely chopped (optional)
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) curry powder
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg
- 3/4 cup (90 g) plain breadcrumbs or panko
- 1/4 cup (30 g) all-purpose flour, plus extra for dusting
- Oil for frying (about 2 cups / 480 ml) or enough for shallow frying
- Lime wedges, to serve
- Chutney or hot sauce, to serve
Optional curry sauce:
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2 g) mustard seeds
- 1 small onion, sliced (about 3 oz / 85 g)
- 1 tomato, chopped (about 5 oz / 150 g)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) water or fish stock
- 6–8 curry leaves (optional)
- Salt to taste

Instructions

1. Chop the fish finely by hand or pulse briefly in a food processor until a coarse paste forms; do not over-process. Transfer to a bowl.
2. Add the chopped onion, garlic, ginger, green chili, cilantro, turmeric, curry powder, salt, and pepper to the fish. Mix gently to combine.
3. Beat the egg and add to the fish mixture, then stir in the breadcrumbs and 1/4 cup (30 g) flour. The mixture should hold together when pressed; if too wet add a tablespoon more breadcrumbs. Chill the mixture 15–20 minutes to firm up.
4. Form the mixture into small balls about 1½ inches (3–4 cm) in diameter. Lightly dust each ball with flour and set aside on a tray.
5. Heat oil in a deep skillet to 350°F (175°C) for shallow frying (about 1–1½ inches / 2.5–4 cm oil depth). Fry the boulettes in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch. Drain on paper towels.
6. (Optional curry sauce) In a separate pan, heat 1 tbsp (15 ml) oil over medium heat. Add mustard seeds and curry leaves until they pop, then sauté sliced onion until soft. Add chopped tomato and cook until broken down. Stir in coconut milk and water or stock, simmer gently 5 minutes, season with salt. Add fried boulettes to the simmering sauce and cook 3–5 minutes to marry flavors.
7. Serve the boulettes hot with lime wedges and chutney at the side, or ladled in the coconut curry.