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Seychellois fish curry (cari pwason): recipe illustration
Fish & seafood

Seychellois fish curry (cari pwason)

Fish curry, often made with tuna or bonito, is the most typical dish of the Seychelles. Its creamy coconut milk sauce, scented with turmeric and ginger, is eaten with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

504 kcal per serving

Protein
39.2 g
Carbohydrates
9.1 g
of which sugars
6.2 g
Fat
33.8 g
of which saturated fat
19.2 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the oil in a large saucepan and fry the onions for 5 minutes until they turn translucent.
  2. Add the garlic, ginger, turmeric and cumin, then stir for 1 minute to release the aromas.
  3. Stir in the tomatoes and let them break down for 5 minutes over medium heat.
  4. Pour in the coconut milk and add the chilli, then bring gently to a simmer.
  5. Add the fish steaks, season lightly with salt, and cover.
  6. Simmer gently for 15 to 20 minutes, stirring as little as possible so the pieces stay whole.
  7. Adjust the seasoning and serve hot with rice.

Variations and tips

Using what's easy to find. Use cod or pollock fillet instead of tuna, which you can find almost anywhere.

More ideas

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Original Ecomely recipe.