Seychelles Fish Curry II Recipe

Origin: Seychelles Period: Traditional

Ingredients:

For Massalé

2 tsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns
1 tsp cardamom pods
1 tsp cloves
small piece cinnamon
1 tsp ground chilli
1 tsp grated nutmeg

For curry

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
1/2tsp ground turmeric
2 cloves garlic, chopped
3 tbsp tamarind water
leaves from 2 sprigs thyme
1/2 tsp anise
450 ml fish stock/water

Seychelles Fish Curry II Preparation:

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.

Serve with rice.

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