Mauritian Gateaux Piment Curry, also known as Cari Bari or Dal Chilli Fritters Curry, is a comforting vegan curry made by simmering crispy split chana dal fritters in a fragrant tomato and coconut milk sauce. Packed with warming spices and fresh herbs, it's a delicious meal served with rice or whole wheat paratha.
I'd previously come across the quote "Mauritius was made first, and then heaven; and heaven was copied after Mauritius". Although I've never been to Mauritius, it's firmly on my travel wish list. And with that recommendation BRB I'm off to book a flight!
Until then, I love discovering the country's vibrant cuisine through its restaurants and recipes. On a visit to a Mauritian restaurant with my Mum, we ordered Gateaux Piment Curry and immediately noticed how familiar it felt. The split chana dal fritters reminded us of Gujarati dal vada and the South Indian chana dal vada, while the rich, spiced gravy had all the comforting flavours of an Indian vegan kofta curry.
As soon as we got home, we couldn't wait to recreate it in our own kitchen. After a few rounds of testing, this version has become our favourite. It's hearty, full of flavour and one of those dishes that's even better served with fluffy yellow takeaway pilau style rice to soak up every last spoonful of the sauce.
Ingredient Notes
- Split chana dal – Gives the fritters their distinctive texture. Soak well before blending.
- Fresh chillies – Adjust the quantity depending on your preferred spice level.
- Thyme – A classic herb used in many Mauritian curries and one of the flavours that makes this dish unique.
- Coconut milk – Creates a rich, creamy sauce that balances the spices.
- Tomato purée – Adds depth and colour to the curry.
Serving Suggestions
This curry is best served with something to soak up the delicious sauce.
Serve it with whole wheat roti or triangle ajwain paratha for a traditional-style meal. If you prefer rice, Indian restaurant style pilau rice or jeera rice are your best bet.
For a complete Mauritian-inspired feast, add something crunchy (I love this beetroot radish salad or Indian onion tomato cucumber kachumber) and a simple green coriander chutney on the side to balance the richness of the curry.
Make Ahead Tips
- Prepare the gateaux piment a day in advance and refrigerate them until needed.
- The fritters also freeze well, making this a great recipe for batch cooking.
- The curry sauce can be made ahead too. Simply reheat the sauce and add the fritters shortly before serving so they retain some texture.
FAQS
Yes. They can be refrigerated for a day or frozen for up to three months.
Yes, they absorb the sauce while still keeping a little bite in the centre.
Deep frying gives the most authentic texture, but you can experiment with the air fryer if you prefer a lighter option.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Gateaux Piments Curry (Mauritian Chilli Fritters Curry)
Ingredients
Gateaux Piments — Dal Chilli Fritters
- 250 grams chana dal (split chickpeas) soaked for 4–5 hours or overnight
- 4 dried red chillies chopped
- 2 fresh green chillies chopped
- 100 grams spring onion chopped
- ½ medium red onion chopped
- 2 tablespoons fresh coriander chopped (optional)
- salt to taste
- oil for deep frying
Gravy
- 400 millilitres coconut milk
- 75 grams tomato purée optional
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic purée
- 2 green chillies finely chopped
- 1 sprig fresh curry leaves
- 3 sprigs fresh thyme
- 1 tablespoon ground coriander and cumin
- 1 tablespoon ground whole spices cardamom, fennel, and fenugreek (in total)
- 1 teaspoon red chilli powder
- 1 teaspoon curry powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon turmeric powder
- 2 tablespoons oil
- salt to taste
- fresh coriander for garnishing
Instructions
Make the chilli fritters
- Clean, wash and soak the chana dal for at least 4–5 hours or overnight. Drain thoroughly.
- Transfer the drained dal to a grinder and grind to a coarse paste. No water should be needed, but add a tablespoon or two if the mixture is struggling to come together.
- Add all the remaining fritter ingredients except the oil. Pulse for about 5 seconds to combine — do not over-blend.
- Set aside 2 tablespoons of the paste to use in the gravy later. Transfer the rest to a bowl.
- Heat oil in a kadai or deep fryer over a medium heat. Shape the mixture into small balls and carefully lower them into the hot oil in batches.
- Fry on a medium-low heat until light golden brown and crispy. Remove and drain on kitchen paper.
Make the gravy
- Heat the oil in a pan or kadai over a medium heat. Add the onion and fry until translucent.
- Add the ginger-garlic purée and fry for a couple of minutes.
- Add the curry leaves, thyme sprigs, and tomato purée. Cook until the oil begins to separate from the mixture.
- Add all the ground spices, salt, and the reserved fritter paste. Cook until the spices are fragrant and well combined.
- Pour in the coconut milk and stir well. Bring to a gentle simmer and cook for a few minutes.
- Add the fried chilli fritters and simmer for a further 5 minutes until warmed through.
- Turn off the heat, garnish with fresh coriander, and serve hot with steamed rice, puri, or paratha.
Notes
If fresh thyme is unavailable, substitute with ¼ teaspoon carom seeds (ajwain).
Keeping 2 tablespoons of the raw fritter paste back for the gravy is key — it adds body and binds the sauce beautifully.
The fritters can be made ahead and frozen once completely cooled. The gravy can also be prepared in advance and refrigerated; simply reheat and add the fritters when ready to serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The lentil fritters soak up the rich, spiced curry beautifully, making every bite soft, flavourful and incredibly satisfying. I love serving it with rice or flatbreads for a comforting meal that always hits the spot.
Priya Suresh says
We South Indians have something similar too in our cuisine, curry looks super delicious, just need a bowl of rice now, too tempting curry there.
Priya Srinivasan - I Camp in My Kitchen says
Wow that is one delicious curry! Looks totally tempting! There is so many dishes that are so similar across the cuisines!! So
Beautifully presented jagruti,
Lovely composition ❤️
Mayuri Patel says
This curry looks just delicious. Its always nice to learn about cuisine from other countries. Bookmarking it.
cookingwithsapana says
It almost sounds and looks like our dal badi dish but with a Mauritian touch. Love the beautiful color of the curry and the breath taking pictures. When I was a kid Mauritius was my dream place to visit.
www.annapurnaz.in says
This curry....I'm speechless. You have made it look so tempting with your description and all those drool worthy pics. Bookmarked..Will try soon.