Kari Pwason
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into large pieces — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Fresh ginger, grated — 1 tbsp
- Curry powder — 2 tbsp
- Ground turmeric — 1 tsp
- Tomatoes, chopped — 2
- Coconut milk — 400 ml (14 oz)
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 2 tbsp
- Juice of 1 lime
- Salt, — to taste
Method
- Season the fish with lime juice and a little salt; set aside 15 minutes.
- Heat oil in a large pan and sauté the onion, garlic and ginger until fragrant.
- Stir in the curry powder and turmeric, cooking 1 minute to bloom the spices.
- Add the tomatoes and cook until they break down into a sauce.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the fish and scotch bonnet, spooning sauce over the top.
- Cover and simmer gently for 15-18 minutes until the fish is just cooked through.
- Remove the scotch bonnet before serving hot with rice.
Introduction: Seychellois fish curry, fragrant with local spices and simmered in coconut milk, a signature main dish.
Cultural Background: Kari pwason, fish curry, represents the heart of Seychellois cuisine, reflecting the islands' deep connection to the sea and its Creole culinary heritage blending African, Indian and French influences.
Tips: Bloom the spices in oil before adding liquid for the deepest flavour. Simmer the fish gently at the end to keep the pieces intact and avoid overcooking.
Variations: Add a handful of curry leaves for extra fragrance if available; use a firmer fish like tuna or kingfish for the best results.
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. 420 kcal, 32 g protein, 12 g carbohydrate, 26 g fat per serving.
FAQs:
Q: What makes Seychellois curry different from other regional curries?
A: Its Creole character blends African, Indian and French influences, often featuring fresh local fish and a distinctive balance of spice and coconut.
Q: Can this curry be made with a whole fish?
A: Yes, a whole cleaned fish can be used instead of pieces, adjusting cooking time as needed for even cooking.
- Firm white fish, cut into large pieces — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Fresh ginger, grated — 1 tbsp
- Curry powder — 2 tbsp
- Ground turmeric — 1 tsp
- Tomatoes, chopped — 2
- Coconut milk — 400 ml (14 oz)
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 2 tbsp
- Juice of 1 lime
- Salt, — to taste
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