Batuda Curry

Ingredients

In the Indian adaptation of Batuda, we incorporate Indian spices such as cumin, coriander, turmeric, and garam masala to infuse the dish with the flavors of Indian cuisine. Additionally, the use of coconut milk adds a creamy texture and a touch of sweetness, which is not typically found in the original Seychellois version. We alse have the original recipe for Batuda, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and garam masala. Cook for a minute to toast the spices.
5. 5.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
6. 6.
   Add the diced tomatoes and season with salt. Simmer for 5 minutes.
7. 7.
   Gently place the fish fillets into the curry sauce, ensuring they are submerged.
8. 8.
   Cover the pan and cook for 10-12 minutes, or until the fish is cooked through and flakes easily.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or tilapia for this recipe. Ensure the fish is fresh and free from any unpleasant odors.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a chopped green chili along with the spices.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Garnish with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Serve the Batuda Curry hot with steamed rice or naan bread. Accompany it with a side of fresh cucumber and tomato salad to add a refreshing element to the meal.

Presentation advice

Present the Batuda Curry in a vibrant serving dish, garnished with a sprinkle of fresh cilantro. Serve it alongside a bowl of steamed rice, allowing the rich curry to take center stage.