Seychelles fish curry

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. 🌴

Preparation time 10 mins

Cooking time 20 mins

Total time 30 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

500 g of fresh white fish (sea bass fillets, sea bream or cod)
200 ml coconut milk
2 ripe tomatoes, diced
1 onion, chopped
2 cloves of garlic, chopped
1 piece of fresh ginger (2 cm)
1 red pepper (optional)
1 tsp turmeric
1 tsp curry powder
A few curry leaves (or 1 bay leaf)
2 tbsp vegetable oil (coconut or sunflower oil)
Salt and pepper to taste
1 lime, cut into wedges to serve
Fresh cilantro, for garnish

Preparation

1
Step 1: Prepare the fish
- Rinse the fish fillets and cut them into medium-sized pieces.
- Season lightly with salt and refrigerate.
2
Step 2: Prepare the curry base
- Heat oil in a large skillet over medium heat.
- Saute onion, garlic and ginger until translucent.
- Add the diced tomatoes, turmeric, curry powder and chilli. Mix and simmer until you have a thick sauce (about 5 minutes).
3
Step 3: Cook the fish
- Stir the coconut milk and curry leaves into the sauce. Bring to a boil, then reduce heat.
- Add the fish pieces carefully and cover. Cook over low heat for 10 to 12 minutes, until the fish is tender and cooked through.
- Salt and pepper to taste. Mix gently so as not to break the pieces of fish.
4
Step 4: Serve
- Garnish with chopped fresh cilantro and serve with white rice, mashed sweet potatoes or steamed vegetables.
- Add a wedge of lime for a tangy touch before enjoying.

Note

Choice of fish: Opt for a firm fish that holds up well when cooked, such as grouper or sea bream or sea bass.

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

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