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Seychelles recipes: Fish Curry with coconut milk and basil
Mr Denis chooses the red snapper - one of the most exclusive and tasty fishes on the Seychellois market - for his presentation, but points out that almost any fish filets can be used. As examples, he mentions tuna and jackfish.
These are the ingredients you need for a modern Seychellois fish curry ŕ la Ulric Denis. Quantities are enough for two persons:
- 2 large fish filets (not a fat fish)
- 2-3 dl coconut milk
- 1 turmeric root (fresh) or
- 2-3 garlic boats
- 1 small onion
- fresh basil leaves
- fresh mint leaves
- 1-2 spoons of masala powder
- neutral oil for cooking
- fresh chilli (optional)
- rice, bread, breadfruit, cassava or sweet potato at the side
Preparations before cooking
Before you start cooking - which should be done in a rush so as to not overcook the fine raw materials - you are well advised to make the following preparations:
Prepare the side dish. An easy and modern variety is rice, which would be the typical contemporary way of serving the dish in Seychelles. Traditional ways include breadfruit, sweet potatoes or cassava, cut into larger pieces and boiled.
Quest a mash out of fresh turmeric (or ginger) to
Wash and prepare the fish filets by chopping them into thumb-sized pieces. Put on some salt and pepper.
Cooking the fish curry
Prepare a medium hot pan with much neutral cooking oil. Fry the chopped fish quickly; not more than a half to one minute. Put the fried fish aside for later and put away the oil (separately) for later use.
The pan is put back on the oven, heated and the garlic-ginger mass is fried together with the onion, chopped herbs and the masala powder. Then, the coconut oil is added and the (old) oil is put back in to the pan.
In this sauce, the fish is added again and the entire dish is let to cook on low fire for no more than five min
If you like chilli, this is finely chopped and added in the very last moment, so as to conserve this spice's original taste. Mr Denis warns against too much chilli, which would overshadow the dish's fine spectre of flavours. Indeed, chilli is not necessary at all, Mr Denis holds, although it would be obligatory for most Seychellois.
The fish curry is served hot, together with the side dish (rice, breadfruit, etc) on the same hot plate. A cold glass of spicy white wine, for example a German Gewürztraminer, would fit neatly to this modern Creole dish.
Read more about the creative cuisine of Seychelles here.
By staff writer
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