Entree: Seychelles – Coconut Fish Curry (Seychellois coconut milk curry with firm white fish and island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish fillets (such as snapper or mahi-mahi), cut into 1-inch (2.5 cm) chunks
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish or light chicken stock or water
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, about 6 oz (170 g), finely chopped
- 4 cloves garlic, about 0.42 oz (12 g), minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 ml) ground turmeric
- 1 fresh red chili, chopped (adjust to taste) or 1 tsp (5 ml) crushed red pepper
- 2 medium tomatoes, about 8 oz (225 g), diced
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice if tamarind unavailable
- 1 tbsp (15 ml) lime juice, plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish fillets (such as snapper or mahi-mahi), cut into 1-inch (2.5 cm) chunks
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish or light chicken stock or water
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, about 6 oz (170 g), finely chopped
- 4 cloves garlic, about 12 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 ml) ground turmeric
- 1 fresh red chili, chopped (adjust to taste) or 1 tsp (5 ml) crushed red pepper
- 2 medium tomatoes, about 8 oz (225 g), diced
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice if tamarind unavailable
- 1 tbsp (15 ml) lime juice, plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish

Instructions

1. Heat oil in a wide skillet or medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes.
2. Add minced garlic, grated ginger, and chopped chili. Cook 1–2 minutes until fragrant. Stir in curry powder and turmeric and cook another minute to toast the spices.
3. Add diced tomatoes and cook until they begin to break down, about 4–5 minutes. Stir in tamarind paste or 1 tbsp (15 ml) lime juice.
4. Pour in coconut milk and stock, stirring to combine. Bring mixture to a gentle simmer and cook 5 minutes to let flavors meld.
5. Season sauce with salt and pepper to taste. Gently add fish chunks in a single layer and return to a simmer. Cook uncovered until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Stir in 1 tbsp (15 ml) lime juice, adjust seasoning, and remove from heat. Garnish with chopped cilantro and serve immediately with steamed rice or rotis.