🇸🇨 Seychellois Cuisine

Cari Bourgeois

Red Snapper Curry

Prep Time 1 hour

Servings 4

Difficulty Medium

Calories 386 kcal

Whole red snapper or fillets in a rich yellow curry sauce with potatoes, coconut milk, and fresh herbs, a Sunday classic in Seychellois households.

Ingredients

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.
3 Add curry powder and cook for one minute. Add tomatoes and cook until saucy.
4 Pour in coconut milk, add potatoes, and simmer fifteen minutes until potatoes are tender.
5 Gently place fish fillets into the sauce. Cover and cook ten minutes until fish is opaque and flaky.
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.