Whole red snapper or fillets in a rich yellow curry sauce with potatoes, coconut milk, and fresh herbs, a Sunday classic in Seychellois households.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large serving plate
Garnishes: curry leaves, coriander
Accompaniments: steamed rice, chatini coco, lentils
Instructions
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1
Season fish with lime juice, turmeric, and salt. Set aside for fifteen minutes.
-
2
Heat oil and sauté onions, garlic, ginger, and curry leaves until softened.
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3
Add curry powder and cook for one minute. Add tomatoes and cook until saucy.
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4
Pour in coconut milk, add potatoes, and simmer fifteen minutes until potatoes are tender.
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5
Gently place fish fillets into the sauce. Cover and cook ten minutes until fish is opaque and flaky.
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6
Serve with steamed rice and chatini coco.
Did You Know?
The bourgeois (red snapper) is considered the king of Seychellois fish and the finest catch a fisherman can bring home.
Chef's Notes
Equipment Tips
- large skillet
- cutting board
- wooden spoon
Garnishing
curry leaves, coriander
Accompaniments
steamed rice, chatini coco, lentils
The Story Behind Cari Bourgeois
Cari bourgeois takes its name from the bourgeois fish, the local name for red snapper, which is considered the most prized eating fish in the Seychelles. This curry represents the pinnacle of Seychellois fish cooking, where the delicate flesh of the snapper meets the robust flavours of a Creole-Indian spice blend. Traditionally, the whole fish is cooked head and all, as the head is considered to add the most flavour to the sauce.
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