RECIPE: Seychelles fish curry with coconut rice

FISH CURRY

Serves: 2

Ingredients:

50ml sunflower oil

10ml (2 tsp) ginger and garlic paste

1 large onion, sliced

A couple of curry leaves

1 stick of cinnamon

15ml (1 tbsp) cumin seeds

20g curry powder

15g turmeric

450g fresh fish, cubed (we used snapper but any firm white sustainable fish will do)

Salt and pepper

4 chillies, deseeded and chopped

2 cloves

350ml coconut milk   

Method: 

1. Heat the oil in a large pan and sauté the ginger and garlic paste, onion, curry leaves and cinnamon stick.
2. Add the cumin, curry powder and turmeric and cook for 1 minute.  
3. Add the fish and stir fry until the curry mixture has coated the fish.
4. Season, add the chilli, cloves and coconut milk and cook for 10 minutes.
5. Taste for seasoning then cook for a further 10 minutes. Serve with coconut rice (recipe below).

COCONUT RICE

Serves: 4

Ingredients: 

25ml sunflower oil

1 small onion, finely chopped

2 cloves

5ml (1 tsp) ground cardamom

250g basmati rice

700ml water

Salt and pepper

Pinch of  dried thyme

60ml (4 tbsp) coconut milk

A handful of desiccated coconut

Method:

1. Preheat the oil in a large pot. Add the onion, cloves and cardamom and sauté for 1 minute.
2. Add the rice and stir through the mixture.
3. Add the water and bring to the boil; boil for 10 minutes.
4. Season, add the thyme, coconut milk and desiccated coconut and simmer for another 10 minutes or until the water has evaporated, and the rice cooked and tender.

• The author of this recipe, Rakesh Pultee, is a sous chef at Raffles Seychelles. #TasteSeychelles