Rice and Fish Curry (Diri ek Kari Pwason)

Name: Rice and Fish Curry (Diri ek Kari Pwason)
Yield: 4
Cuisine: Seychelles
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)

The Quirky Foodster Team

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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

Heat oil in a pan and sauté the onion, garlic and ginger until fragrant.
Stir in the curry powder, 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 simmer.
Add the fish and scotch bonnet, spooning sauce over the top.
Cover and simmer gently for 15-18 minutes until the fish is cooked through.
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.