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Seychelles fish curry

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Recommended by

11 people

The special blend of spices need a little preparation, but once done this fragrant fish curry is quick to make.

Ingredients

For the massalé

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

For the curry

900g/2lb red snapper or monkfish
salt and freshly ground black pepper
2 tbsp sunflower oil
2 onions, chopped
2 tbsp massalé
½ tsp ground turmeric
2 cloves garlic, chopped
small piece ginger, chopped
3 tbsp tamarind water
leaves from 2 sprigs thyme
½ tsp anise
450ml/¾ pint fish stock or water

Method

Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.
Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.
Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.
Serve with rice.