Main
Seychellois Fish Curry
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- White fish fillet — to buy600 g
- Onion — to buy1
- Garlic — to buy3 cloves
- Ginger — to buy1 piece
- Curry powder — to buy2 tbsp
- Turmeric — to buy1 tsp
- Tomato — to buy2
- Kaffir lime leaf — to buy3 leaves
- Lemon — to buy1
- Neutral oil — to buy2 tbsp
- Chili pepper — to buy1
- Salt — to buy1 tsp
Preparation
Cut the fish into 4 cm pieces and season with a pinch of salt and turmeric, let marinate for 10 minutes.
Heat the oil in a pot and sauté the sliced onion for 4 minutes until translucent, add the grated garlic and ginger, and cook for 1 more minute.
Sprinkle in the curry powder and stir for 30 seconds over low heat to lightly toast the spice without burning it.
Add the diced tomatoes, crush them and let them stew for 5 minutes until you get a thick base.
Pour in a glass of water, add the lime leaves and the split chilli, bring to a simmer, then gently lower the fish pieces into the sauce.
Poach covered for 10-12 minutes over low heat without stirring, squeeze in the lemon juice at the end, and serve with creole rice.