Kari Bernik

Name: Kari Bernik
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Seychellois
Ingredients: 800g sea snails (bernik), cleaned and tenderised; 400ml coconut milk; 1 onion, diced; 3 cloves garlic, minced; 1 stalk lemongrass, bruised; 3 kaffir lime leaves; 2 tbsp curry powder; 1 tsp turmeric; 2 tomatoes, diced; 2 tbsp vegetable oil; Salt and pepper

Kari Bernik (KAH-ree bair-NEEK)

Sea Snail Curry

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 296 kcal

Tenderised sea snails (tec-tec or bernik) slow-cooked in a spiced coconut curry with lemongrass and lime leaves, a rare Seychellois delicacy.

Nutrition & Info

Protein 24.0g

Carbs 14.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ coconut

Equipment Needed

pressure cooker or heavy pot cutting board wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: lime leaf, coriander

Accompaniments: steamed rice, chatini coco

Ingredients

800g sea snails (bernik), cleaned and tenderised
400ml coconut milk
1 onion, diced
3 cloves garlic, minced
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 tbsp curry powder
1 tsp turmeric
2 tomatoes, diced
2 tbsp vegetable oil
Salt and pepper

Instructions

1
Tenderise sea snails by pounding with a mallet, then boil in salted water for one hour until softened.
2
Heat oil and sauté onion, garlic, lemongrass, and lime leaves until fragrant.
3
Add curry powder and turmeric. Stir for one minute.
4
Add tomatoes and cook until they break down. Pour in coconut milk.
5
Add tenderised sea snails and simmer thirty minutes until sauce is rich and thick.
6
Season with salt and pepper. Serve over steamed rice.

💡

Did You Know?

Bernik are foraged from the rocky shorelines of the inner islands, and the skill of finding and preparing them is passed from grandparent to grandchild.

Chef's Notes

Equipment Tips

pressure cooker or heavy pot
cutting board
wooden spoon

Garnishing

lime leaf, coriander

Accompaniments

steamed rice, chatini coco

The Story Behind Kari Bernik

Kari bernik is a dish rooted in the foraging traditions of coastal Seychellois communities. Before modern fishing equipment, shoreline foraging for shellfish and sea snails was a primary food source. The curry preparation technique came with Indian settlers, who applied their spice knowledge to local ingredients. Today this dish is considered a rare treat, as wild bernik populations have declined and foraging has become less common.

🕐 Traditionally enjoyed special occasions and holidays 📜 Origins: Traditional Creole coastal foraging

Comments (0)

No comments yet. Be the first to share your thoughts!