Fish curry is a traditional Seychellois dish that reflects the influence of the various communities that have shaped the islands' culinary history, including Africans, Indians, Malagasy, Chinese, and Europeans. This dish perfectly illustrates the history and culinary identity of the Seychelles: a harmonious fusion of traditions from different continents, adapted to local ingredients. Fragrant and delicately spiced, it is prepared with fresh fish, coconut milk, and local spices. This dish is naturally gluten-free, making it an ideal option for lovers of exotic cuisine looking for recipes adapted to their needs. Accompanied by white rice or sweet potato mash , enhanced with a papaya chutney , for example, this fish curry will transport you to the paradise beaches of the Seychelles. Fish curry is a simple dish that reflects the Creole soul of the archipelago. 🌴

Seychelles Fish Curry

Seychelles

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Preparation time 10 mins Cooking time 20 mins Total time 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Servings

• 500g fresh white fish (sea bass fillets, sea bream or cod)

• 200 ml coconut milk

• 2 ripe tomatoes, diced

• 1 onion, sliced

• 2 cloves of garlic, chopped

• 1 piece of fresh ginger (2 cm)

• 1 red chili pepper (optional)

• 1 tsp turmeric

• 1 tsp curry powder

• A few curry leaves (or 1 bay leaf)

• 2 tablespoons of vegetable oil (coconut or sunflower oil)

• Salt and pepper to taste

• 1 lime, cut into wedges to serve

• Fresh coriander, for garnish

Preparation

1. Step 1: Prepare the fish

   • Rinse the fish fillets and cut them into medium-sized pieces.
   • Add a little salt and refrigerate.

1. Step 2: Prepare the curry base

   • Heat the oil in a large frying pan over medium heat.
   • Sauté the onion, garlic and ginger until translucent.
   • Add the diced tomatoes, turmeric, curry powder and chili. Mix and simmer until you have a thickened sauce (about 5 minutes).
   

1. Step 3: Cook the fish

   • Stir in the coconut milk and curry leaves to the sauce. Bring to a boil, then reduce heat.
   • Gently add the pieces of fish and cover. Cook over low heat for 10 to 12 minutes, until the fish is tender and cooked through.
   • Season with salt and pepper to taste. Mix gently so as not to break the pieces of fish.
   

1. Step 4: Serve

   • Garnish with freshly chopped coriander and serve with white rice, mashed sweet potatoes or steamed vegetables.
   • Add a wedge of lime for a tangy touch before enjoying.

Note

Choosing the fish: Opt for a firm fish that holds its shape well when cooked, such as grouper, sea bream, or sea bass.

Spicy adaptation: Adjust the amount of chili pepper according to your preferences.

Keywords: Fish curry, Seychelles fish curry, gluten-free fish

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