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Seychelles Fruit Bat Curry Recipe

Seychelles Fruit Bat Curry Recipe

5 from 1 vote
I was excited to try the local Seychelles Fruit Bat Curry Recipe specialty. Fruit bat is a local delicacy in Seychelles that any intrepid eater should try at least once.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 Servings
Course: Dinner, Lunch, Main Course
Cuisine: Seychelles
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fruit bat meat meat farm raised fruit bat meat or you can substitute any meat.
  • 2 tablespoons vegetable oil
  • 2 onions medium onions finely chopped
  • 4 cloves garlic minced
  • 1- inch piece of ginger grated grated
  • 2 green chilies chopped adjust according to spice preference
  • 2 teaspoons curry powder
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder adjust according to spice preference
  • 14 ounces diced tomatoes
  • 13.5 ounces coconut milk
  • 1 cup water
  • Salt to taste
  • Fresh cilantro leaves for garnish

Equipment

  • Large Pot
  • Chopping board
  • Sharp knife
  • Measuring cups and spoons
  • Grater
  • Wooden spoon or spatula
  • Ladle

Method
 

Preparing the Ingredients:
  1. Gather and measure all the required ingredients listed in the recipe.
  2. Wash and cut the boneless meat into bite-sized pieces.
  3. Finely chop the onions.
  4. Mince the garlic cloves.
  5. Grate the ginger.
  6. Chop the green chilies.
Sautéing the Aromatics:
  1. Heat vegetable oil in a large pot or skillet over medium heat.
  2. Add the chopped onions to the pot and sauté until golden brown.
  3. Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until fragrant.
Adding the Spices:
  1. Add curry powder, ground cumin, ground coriander, turmeric powder, and chili powder to the pot. Stir well to coat the onions and spices evenly.
  2. Sauté the spices for a minute to release their flavors.
Cooking the Meat:
  1. Add the bite-sized meat pieces to the pot and cook until they are browned on all sides.
  2. Stir in the diced tomatoes and cook for a few minutes to allow the flavors to meld together.
Simmering the Curry:
  1. Pour in the coconut milk and water. Stir well to combine.
  2. Bring the mixture to a gentle simmer.
  3. Cover the pot and let the curry simmer on low heat for about 1 hour or until the meat is tender.
Adjusting the Seasoning:
  1. Check the seasoning and add salt to taste.
  2. Stir the curry well and taste for desired saltiness and spiciness.
  3. Adjust the seasoning if necessary.
Garnishing and Serving:
  1. Before serving, garnish the curry with fresh cilantro leaves.
  2. Serve the Seychelles Fruit Bat Curry hot with steamed rice or naan bread.

Notes

Chop the ingredients ahead of time to save time during cooking.
Use a slow cooker instead of a pot for easier preparation.
Make a larger batch and freeze the extra portions for later use.