Seychellois Coconut Fish Curry

Ingredients

In the original Luxembourgian dish, Paipet Fier, the main ingredient is pork, which is slow-cooked with onions and spices. In this adapted Seychellois version, the pork is replaced with fish, and the flavors are transformed with the addition of coconut milk, tropical spices, and herbs. The result is a vibrant and aromatic coconut fish curry that captures the essence of Seychellois cuisine. We alse have the original recipe for Paipet fier, 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 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tomato, diced 1 tomato, diced
• Handful of curry leaves Handful of curry leaves
• Handful of fresh cilantro, chopped Handful of fresh cilantro, chopped
• Salt, to taste Salt, to taste

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, grated ginger, sliced green chilies, and bruised lemongrass stalk. Cook for 2 minutes.
4. 4.
   Add the ground turmeric, cumin, and coriander. Stir well to coat the onions and spices.
5. 5.
   Pour in the coconut milk and bring to a gentle simmer.
6. 6.
   Add the diced tomato and curry leaves. Cook for 5 minutes.
7. 7.
   Gently place the fish chunks into the curry and simmer for 8-10 minutes, or until the fish is cooked through.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Choose a firm white fish like cod or snapper for this recipe. Make sure to cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For an extra burst of flavor, marinate the fish in a mixture of lime juice, salt, and turmeric for 30 minutes before adding it to the curry.
• Adjust the spiciness of the curry by adding more or fewer green chilies, according to your preference.
• If you can't find fresh curry leaves, you can use dried curry leaves as a substitute. Just remember to use them sparingly as they have a stronger flavor.

Serving advice

Serve the Seychellois Coconut Fish Curry hot with steamed rice or roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, place a few curry leaves on top of the curry as a garnish. Serve the dish in a vibrant bowl or on a banana leaf for an authentic Seychellois touch.