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Seychellois Creole Fish Curry 2

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Ingredients for 4 servings:

  • 1 kg fish fillet(s), e.g. haddock, pollock
  • 100 g onion(s)
  • 50 g butter
  • 2 tsp curry powder, e.g. Mild Madras
  • 1 tsp saffron
  • 50 g flour
  • 650 ml milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Kari Pwason 2

Dice the onions and fry in melted butter until translucent. Add the curry powder and saffron and continue frying briefly. Stir in the flour until a thick paste forms, then combine with the milk to form a creamy sauce. Add the fish and simmer for about 10 minutes, stirring continuously. Season with salt and pepper. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Seychellois Creole Fish Curry 1

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