Seychellois Coconut Fish Curry

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into chunks 500g (1.1 lb) firm white fish fillets, cut into chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• Juice of 1 lime Juice of 1 lime
• 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): 9g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground turmeric, cumin, coriander, and chili powder. Add this spice mixture to the pan and stir well to coat the onions, garlic, and ginger.
4. 4.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
5. 5.
   Add the diced tomatoes and lime juice to the pan, stirring to combine.
6. 6.
   Carefully place the fish chunks into the simmering curry sauce. Cover the pan and let it cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve the Seychellois Coconut Fish Curry hot with steamed rice or warm roti.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm. If using frozen fish, thaw it completely before cooking to prevent excess moisture in the curry.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Adjust the consistency of the curry by adding more coconut milk for a thinner sauce or simmering longer to thicken it.
• Enhance the flavor by marinating the fish in lime juice and salt for 15 minutes before adding it to the curry.
• Experiment with different types of fish, such as snapper or grouper, to vary the taste and texture.
• Serve the curry with a side of pickled vegetables or a fresh cucumber and tomato salad for a refreshing contrast.

Serving advice

Garnish the Seychellois Coconut Fish Curry with a sprinkle of fresh cilantro and serve it hot alongside steamed rice or warm roti. The fragrant aroma and vibrant colors of the dish will entice your guests, making it a perfect centerpiece for a tropical-themed dinner party.

Presentation advice

Present the Seychellois Coconut Fish Curry in a shallow serving dish, allowing the vibrant yellow curry to take center stage. Arrange the fish chunks evenly and garnish with a generous amount of fresh cilantro. Serve it with a side of steamed rice or warm roti to complete the visually appealing presentation.