Seychellois Fish Curry
Curry has always been a favorite dish for both my husband and me. Growing up in the Arabian Gulf, I was most familiar with Indian curry—a dish I’ve mastered and love to cook. However, during a trip to the UK, I had the pleasure of trying an Indonesian curry at a restaurant. The flavors were incredible—creamy, rich, and perfectly spiced with turmeric and coconut cream. I was instantly captivated by this new take on curry, and it sparked my curiosity to explore more.
Later, during our honeymoon in Seychelles—a true paradise in the Indian Ocean—I discovered that curry, particularly seafood curry, is a staple there. I was fortunate enough to take a cooking class with a chef at the Four Seasons Resort in Mahé, where I learned the secrets of Seychellois curry. The chef was generous not only with his knowledge but also with a gift of local spices that I couldn't wait to incorporate into my own cooking.
While I haven’t yet attempted the Indonesian curry at home, this recipe is inspired by my Seychellois experience, with my own twist added. It’s a beautiful blend of flavors that brings together the best of what I’ve learned on my culinary adventures. I hope you enjoy this Seabass Fish Curry as much as we do!
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
4 seabass fillets (alternatively, use hammour or red snapper)
2 tablespoons butter
half white onion, finely chopped
4 garlic cloves, finely chopped and soaked in olive oil and salt
1 tablespoon mixed spices (a blend of Indian and Khaleeji spices works well)
1 tablespoon turmeric powder
1 medium tomatoes, finely chopped
2 fresh bay leaves (or dried bay leaf)
A handful of fresh coriander, chopped
2 sprigs of fresh thyme
half can (200ml) low-fat coconut cream
1 teaspoon vinegar (optional)
Olive oil, for baking the fish
Salt and pepper, to taste
Instructions:
Prepare the Curry Sauce:
In a large pan, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until softened.
Add the bay leaves and garlic to the pan, stirring for about 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for about 3 minutes until they start to break down.
Add the fresh coriander and thyme, mixing well to combine.
Sprinkle in the mixed spices, turmeric, and a pinch of salt. Stir everything together and let the mixture simmer on low-medium heat for about 5 minutes, allowing the flavors to meld.
Pour in the coconut cream and stir gently. Let it cook for another 3 minutes until the sauce thickens slightly.
Blend the Sauce:
Carefully remove the bay leaves (if desired) and transfer the sauce to a blender. Blend until smooth and creamy. If the sauce is too thick for your liking, add a bit of water to reach your preferred consistency.
Return the blended sauce to the pan and keep it on low heat. If you feel the sauce needs a bit more acidity, stir in a teaspoon of vinegar, which can enhance the flavors.
Prepare the Fish:
Preheat your oven to 180°C (350°F).
Place the seabass fillets on a baking tray, drizzle with olive oil, and season with a little salt and pepper.
Bake the fillets in the preheated oven for 10 to 12 minutes, or until the fish is cooked through and flakes easily with a fork.
Once the fish is done, carefully add the fillets to the pan with the curry sauce. Spoon the sauce over the fish and let it warm through for a minute or two.
Serve the Seabass Fish Curry hot, garnished with fresh coriander, alongside steamed rice or warm naan bread.
