Seychelles Fish Curry II is a traditional Seychellois recipe for a classic curry of firm-fleshed sea fish cut into bite-sized pieces and cooked with a traditional masala (curry paste) with onion, tamarind water and fish stock. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Seychelles Fish Curry II.
900g firm sea fish eg snapper; brill; bream or monkfish
salt and freshly-ground black pepper
2 tbsp olive oil
2 onions, chopped
2 tbsp massalé
1/2 tsp ground turmeric
2 cloves garlic, chopped
3 tbsp tamarind water (1 tbsp tamarind paste mixed with 2 tbsp boiling water)
leaves from 2 sprigs thyme
1/2 tsp anise
450ml fish stock/water
Method:
Dry roast the spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg (this can be stored for several months in an airtight jar).
Cut the fish into bite-sized pieces, season and set aside.
Heat the oil in a frying pan and fry the onion until golden. Stir in the massalé and turmeric and fry lightly. Add the fish and all the other ingredients. Bring to the simmer and cook for 10 mins.
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