A Seychellois fish curry with coconut milk, tomato, ginger and warming island spices.
Seychellois cooking reflects African, Indian, French and wider Indian Ocean influences. Fish curries are a natural expression of the islands’ seafood and spice traditions.
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Ingredients
- 800 g firm fish fillets, cut into large pieces
- 400 ml coconut milk
- 300 g tomatoes, chopped
- 180 g onion, sliced
- 20 g ginger, grated
- 15 g garlic, chopped
- 12 g curry powder
- 3 g turmeric
- 20 ml lime juice
- 30 ml oil
- 8 g salt
- 1 small chilli, optional
Method
- Season fish lightly with salt and lime and set aside briefly.
- Cook onion, ginger and garlic in oil until soft.
- Add curry powder, turmeric and tomato and cook until the tomato breaks down.
- Add coconut milk and optional chilli and simmer 8 minutes.
- Add fish and cook gently until just done. Adjust seasoning and serve.
Chef Notes
Choose firm fish so the pieces hold their shape. Once the fish is added, simmer gently rather than stirring aggressively.
Substitutions
Snapper, grouper or another firm white fish works well. Prawns can also be used with shorter cooking.
Storage
Refrigerate promptly and use within 2 days. Reheat gently.
Allergen Notes
Contains fish and coconut. Check curry powder for declared allergens.
Always Cook with Heart. Always!
Chef-tested recipe
A Seychellois fish curry with coconut milk, tomato, ginger and warming island spices.
