Kari Kok for Fet Kreol (Kari Kok)
The Quirky Foodster Team
Ingredients
- Chicken or fish, cut into pieces — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Fresh ginger, grated — 2 tbsp
- Curry powder — 3 tbsp
- Ground turmeric — 1 tsp
- Tomatoes, chopped — 3
- Coconut milk — 600 ml (2 1/2 cups)
- Scotch Bonnet peppers, whole — 1-2
- Vegetable oil — 3 tbsp
- Salt, — to taste
Method
- Heat oil in a very large pot and sauté the onion, garlic and ginger until fragrant.
- Stir in the curry powder and turmeric, cooking 1 minute.
- Add the tomatoes and cook until they break down into a sauce.
- Pour in the coconut milk and bring to a simmer.
- Add the chicken or fish and scotch bonnet peppers.
- Cover and simmer gently for 35-45 minutes (chicken) or 20 minutes (fish) until cooked through and tender.
- Remove the scotch bonnets, season with salt, and serve hot to the gathered celebration, typically with rice.
Introduction: A rich coconut curry prepared for Fèt Kreol, the vibrant Seychellois celebration of Creole culture.
Cultural Background: Fèt Kreol, an annual festival celebrating Seychellois Creole heritage, brings communities together with music, dance and abundant food, and this rich coconut curry is a beloved dish served at the celebration's communal feasts.
Tips: Cook in batches if your pot isn't large enough, keeping portions warm together for the communal feast. Taste and adjust seasoning carefully given the larger batch size.
Variations: Prepare both a chicken and fish version for variety at a large gathering; increase quantities generously to feed a crowd, as is traditional for Fèt Kreol.
Storage: Store in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat gently in a large covered pot over low heat, stirring occasionally.
Nutrition: Approx. 440 kcal, 30 g protein, 14 g carbohydrate, 28 g fat per serving.
FAQs:
Q: What is Fet Kreol?
A: An annual Seychellois festival celebrating Creole culture, heritage, music and food, marked by vibrant community gatherings and feasts.
Q: When is Fet Kreol celebrated?
A: It typically takes place in October each year, showcasing the best of Seychellois Creole traditions.
- Chicken or fish, cut into pieces — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Fresh ginger, grated — 2 tbsp
- Curry powder — 3 tbsp
- Ground turmeric — 1 tsp
- Tomatoes, chopped — 3
- Coconut milk — 600 ml (2 1/2 cups)
- Scotch Bonnet peppers, whole — 1-2
- Vegetable oil — 3 tbsp
- Salt, — to taste
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