Seychellois Creole Fish Curry 1

Ingredients for 4 servings:

• 1 kg fish fillet(s), e.g. haddock, pollock
• 100 g onion(s)
• 100 ml oil
• 25 g tomato paste
• 50 g curry powder, e.g. Mild Madras
• 20 g turmeric
• 20 g garlic
• 10 g ginger root
• 15 g tamarind(s)
• 1 tbsp curry leaves (carry pile)
• 1 tbsp anise
• 2 tbsp coriander, whole seeds
• 1 tbsp thyme
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Kari Pwason 1

Wash the fish fillet, cut into 3 cm cubes, season with salt and pepper, and set aside. Peel the onions, garlic, and ginger. Dice the onions. Crush the garlic and ginger in a mortar, but I grate both with a zester. Soak the tamarind in warm water. Briefly roast the curry leaves, anise, and coriander seeds together in a small pan, then pound them finely in a mortar. Heat the oil in a large pot and fry the diced onions. Add the turmeric and curry, and continue to fry briefly, stirring. Add the fish, stir, then stir in the toasted spices from the mortar. Next, add the tomato paste and tamarind juice. Add water to prevent burning. Now add the garlic, ginger, and thyme, stir in, and season with salt and pepper. Simmer everything for about 15-20 minutes. Serve with basmati rice.