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Rice and Fish Curry (Diri ek Kari Pwason)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Firm white fish, cut into pieces — 600 g (1.3 lb)
  • Onion, chopped — 1
  • Garlic, minced — 3 cloves
  • Fresh ginger, grated — 1 tbsp
  • Curry powder — 2 tbsp
  • Tomatoes, chopped — 2
  • Coconut milk — 400 ml (14 oz)
  • Scotch Bonnet pepper, whole — 1
  • Vegetable oil — 2 tbsp
  • Salt, — to taste
  • Rice, cooked, to serve — 400 g (2 cups)

Method

  1. Heat oil in a pan and sauté the onion, garlic and ginger until fragrant.
  2. Stir in the curry powder, cooking 1 minute to bloom the spices.
  3. Add the tomatoes and cook until they break down into a sauce.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the fish and scotch bonnet, spooning sauce over the top.
  6. Cover and simmer gently for 15-18 minutes until the fish is cooked through.
  7. Remove the scotch bonnet, season with salt, and serve hot over steamed rice.

Introduction: Fragrant fish curry served over steamed rice, a beloved everyday Seychellois meal.

Cultural Background: Fish curry over rice is a cornerstone of Seychellois home cooking, the abundance of fresh fish from surrounding waters combined with warming curry spices for a satisfying daily meal.

Tips: Bloom the curry powder briefly in the oil before adding liquid to intensify its aroma. Simmer the fish gently to keep the pieces intact.

Variations: Add a handful of curry leaves if available for extra fragrance; substitute a firmer fish like tuna or kingfish for the best texture.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat gently in a covered pan over low heat to avoid overcooking the fish.

Nutrition: Approx. 460 kcal, 30 g protein, 42 g carbohydrate, 20 g fat per serving.

FAQs:

Q: What curry powder works best for this dish?

A: A mild to medium Indian-style curry powder is traditional; adjust the scotch bonnet for additional heat as preferred.

Q: Can this curry be made with chicken instead of fish?

A: Yes, chicken works well, though the cooking time will be slightly longer to ensure it's fully cooked.

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