Experience the tropical flavors of Seychelles with our Coconut Fish Curry recipe. This dish is a true reflection of the island's culinary heritage, featuring the fresh catch of the day and the delightful creaminess of coconut milk. Let the aromatic spices and the warmth of Seychellois hospitality transport you to this Indian Ocean paradise.
Exploring Coconut Fish Curry:
Seychelles is renowned for its seafood dishes, and Coconut Fish Curry is a local favorite. This recipe combines the island's fresh catch, coconut milk, and a medley of spices to create a flavorful and aromatic masterpiece.
Ingredients You'll Need:
500g of fresh fish fillets (typically, snapper or kingfish)
1 can of coconut milk
1 onion, finely chopped
2 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
2 tomatoes, diced
1 green chili, finely chopped (adjust to your spice preference)
1 teaspoon of curry powder
1/2 teaspoon of turmeric
A handful of fresh curry leaves
Salt and pepper to taste
Fresh coriander leaves for garnish
Cooking Coconut Fish Curry:
In a large pan, heat a bit of cooking oil and sauté the finely chopped onion, minced garlic, and grated ginger until fragrant.
Add the curry powder, turmeric, and fresh curry leaves. Stir well to create a flavorful base.
Add the diced tomatoes and green chili, and cook until the tomatoes turn soft and release their juices.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Season with salt and pepper to taste.
Carefully add the fresh fish fillets to the pan. Simmer gently until the fish is cooked through, typically for about 10-15 minutes.
Once the fish is cooked, garnish with fresh coriander leaves.
Serving Coconut Fish Curry:
Coconut Fish Curry is traditionally served with steamed rice, which complements the rich and creamy flavors.
Enjoy the harmonious blend of spices, coconut, and fresh seafood that makes this dish a Seychellois delight.