Seychellois Fruit Bat Curry Recipe: A Taste of Exotic Delicacy

Dish recipes: Fruit Bat Curry

Indulge in the unique flavors of Seychelles with our Fruit Bat Curry recipe. This exotic dish captures the essence of the islands, featuring tender fruit bat meat simmered in a rich and aromatic curry sauce. Discover the extraordinary culinary heritage of Seychelles in your own kitchen.

Exploring Fruit Bat Curry:

Fruit Bat Curry is a specialty in Seychelles, showcasing the island's diverse culinary traditions. This dish is made using fruit bat meat, which is tender and succulent when prepared correctly. It's cooked in a flavorful curry sauce that includes aromatic spices, herbs, and tropical ingredients.

Ingredients You'll Need:

500g of fruit bat meat, cleaned and cut into pieces

2 onions, finely chopped

3 cloves of garlic, minced

2 tomatoes, diced

1-inch piece of ginger, grated

2-3 green chilies, sliced (adjust to your spice preference)

1 tablespoon of curry powder

1/2 teaspoon of turmeric

1/2 teaspoon of cinnamon

Salt and pepper to taste

Cooking oil

1 cup of coconut milk

Fresh coriander leaves for garnish


Cooking Fruit Bat Curry:

In a large pot, heat a bit of cooking oil over medium heat. Add the finely chopped onions and minced garlic, and sauté until they become soft and translucent.

Add the ginger, green chilies, and the diced tomatoes to the pot. Cook until the tomatoes are soft and the mixture is fragrant.

Sprinkle the curry powder, turmeric, and cinnamon over the sautéed ingredients, stirring to create a flavorful base.

Add the fruit bat meat pieces to the pot, ensuring they are well coated with the spices and onions. Sauté briefly to brown the meat slightly.

Pour in the coconut milk and bring the mixture to a gentle simmer.

Cover the pot and let the curry simmer for about 45 minutes to an hour, or until the fruit bat meat is tender and cooked through.

Season with salt and pepper to your liking.

Serving Fruit Bat Curry:

Fruit Bat Curry is traditionally served with steamed rice, roti, or bread.

Garnish each serving with fresh coriander leaves for a burst of color and added freshness.