🇸🇨 Seychellois Cuisine

Kari Bernik

Sea Snail Curry

Prep Time 2 hours

Servings 4

Difficulty Hard

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.

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.