Go Back
–+ servings
- Favorite Seychelles Recipes

Seychelles Fish Curry Recipe

I finally got to sample the famous Seychelles Fish Curry Recipe. Spicy and aromatic, the sauce in which fresh fish is simmered adds depth of flavor and makes this dish irresistible.
Print Recipe Pin Recipe
No ratings yet
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Seychelles
Keyword: Seychelles Fish Curry Recipe
Servings: 8 Servings
Calories: 150 kcal
- Favorite Seychelles Recipes

Equipment

  • Large Pot
  • Cutting board
  • knife
  • Mixing bowl
  • Measuring Spoons
  • wooden spoon
  • Can opener

Ingredients

  • 2 tablespoons vegetable oil
  • 2 large onions large - finely chopped
  • 4 cloves garlic minced
  • 2- inch ginger grated
  • 2 chilies green - sliced (adjust according to spice preference)
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 14 oz. coconut milk 14 ounces coconut milk
  • 2 tomatoes medium - diced
  • 1 cup water
  • 2 sprigs fresh curry leaves
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • white rice Cooked for serving

Instructions

Preparation of Smoked Fish:

  • a. Rinse the smoked fish fillets under cold water to remove any excess salt.
  • b. Pat the fish dry with paper towels.
  • c. Debone the fish and cut it into bite-sized pieces.
  • d. Set aside the prepared fish pieces.

Sautéing the Aromatics:

  • a. Heat vegetable oil in a large pot or skillet over medium heat.
  • b. Add finely chopped onions and sauté until they turn translucent.
  • c. Stir in minced garlic, grated ginger, and sliced green chilies.
  • d. Sauté the mixture for a few minutes until fragrant and lightly golden.

Adding Spices:

  • a. Sprinkle curry powder, ground turmeric, ground coriander, ground cumin, and paprika over the sautéed aromatics.
  • b. Stir the spices into the mixture and cook for a minute or two to toast them, releasing their flavors.
  • Incorporating the Fish:
  • a. Add the prepared smoked fish pieces to the pot, gently mixing them with the spice mixture.
  • b. Allow the fish to cook for a few minutes, absorbing the flavors of the spices.

Adding Liquid Ingredients:

  • a. Pour in the can of coconut milk, diced tomatoes, and water into the pot.
  • b. Stir well to combine all the ingredients.
  • c. Add fresh curry leaves to the pot for additional flavor.
  • d. Season with salt to taste.

Simmering the Curry:

  • a. Bring the curry to a gentle boil, then reduce the heat to low.
  • b. Cover the pot and let the curry simmer for about 20-25 minutes, allowing the flavors to meld together.
  • Final Touches and Serving:
  • a. Remove the pot from the heat and discard the curry leaves.
  • b. Garnish the Seychelles Smoked Fish Curry with fresh cilantro leaves.
  • c. Serve the curry hot over cooked white rice.

Notes

Cut the fish into similar sized pieces to ensure even cooking.
Use fresh spices and herbs for maximum flavor.
Don't overcook the fish, as it can become tough and rubbery.
If you prefer a thicker curry, you can add a slurry of cornstarch and water to the pot and stir until it thickens.

Nutrition

Calories: 150kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 13mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 3mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!