The Seychelles: Seychellois Snapper Curry, Créole Coconut Rice and Fresh Mango Salad
The Republic of The Seychelles is an oceanic African nation floating off the east coast of mainland Africa. 115 sparkling islands snuggle together in the Indian Ocean to form the idyllic Seychelles archipelago. Near neighbours include the Maldives to the east, and Comoros, Mauritius and Madagascar to the south.
The Seychelles has the smallest population of any sovereign country in Africa and one of the fastest growing economies. This family of islands is also famous for its diversity of marine life, so it is not surprising that many Seychelloispeople are skilled fisher-folk. Seychellois cuisine is a seafood-based ‘creole’ cuisine that marries food traditions from Africa, France, India and China.
Eclectic blending of spices from both Africa & Asia is a major feature of food practices in the Seychelles. Seychelloiscooking also featureskey ‘island’ ingredients, such as coconut milk, plantain, cassava and breadfruit, that are staple foods across islands in the Indian and Pacific Oceans as well as the Caribbean Sea. These islands are rich with natural ingredients and the people here have one of the highest consumption of local foods in the World.
Our Seychelles Menu included:
Seychellois Snapper Curry,
Créole Coconut Rice
and
Fresh Mango Salad
................................................................
SEYCHELLOIS SNAPPER CURRY
Ingredients:
· 800gm Snapper (or Groper) cut in 2cm cubes
· 1½ tsp Salt
· ¼ tsp ground white pepper
· 1 tbs curry powder
· 2 heaped tsp cumin powder
· 2 tsp turmeric powder
· ½ tsp Cinnamon powder
· 1 pinch Cayenne Pepper
· large onion, cut in 1 cm dice
· 1 x 400 gm can diced tomato
· 3 tsp fresh crushed garlic
· 3 tbs sunflower oil (have a bit more on the side just in case you need it)
· 1 tbs fresh ginger crushed
· 1 x 400 ml can coconut milk
· 1 cup cubed eggplant
· 2 tbs fresh chopped parsley
· 6 cloves
Method:
1. Mix salt, pepper, curry powder, turmeric, cumin, cayenne and cinnamon to form spice mix
2. Put the spice mix in a paper bag or similar and add the fish, tossing the cubed fish in spice mix until fish pieces are evenly coated in spice
3. Put the fish pieces in a dish and cover to marinate and absorb the spice mix for 15-30 minutes in the fridge
4. Heat half the oil over medium in a heavy skillet
5. Lightly pan fry the fish for a few minutes to seal the outsides then set aside
6. Add half of what is left of the oil to the hot pan and fry the eggplant for a few minutes then set aside as well
7. Add the remaining oil to the pan, bring it to a moderate heat and saut’e the onion, garlic, ginger and cloves until the onion is beginning to glaze and spices are releasing fragrance
8. Deglaze the pan with a few tablespoons of water, give it good stir with a wooden spoon to scrap up all the goodness out of the bottom of the pan into the sauce and reduce for a few minutes
9. add the diced tomatoes and parsley and cook on a low to medium heat, simmering for about 2-5 minutes and stirring as needed until liquid from the tomatoes has thickened
10.Add coconut milk and simmer for around 5-10 minutes, stirring occasionally to form a sauce
11.Add the saute’d Snapper back into the curry sauce and gently cook for 5 minutes stirring occasionally
12.Add the fried eggplant and stir in gently allowing the vegetable to heat through for a minute or so in the sauce
This is a Q-Zine original recipe informed by several sources found at:
https://www.timeslive.co.za/sunday-times/lifestyle/food/2018-05-26-recipe-seychelles-fish-curry-with-coconut-rice/
CRÉOLE COCONUT RICE
Ingredients:
· 1 tbs sunflower oil
· 1 cup basmati rice
· 1 cup coconut milk
· 1 cup water
· 1 small onion, finely chopped
· 4 cloves
· 1 tsp ground cardamom seeds
· pinch ground cinnamon
· 1/2 tsp Salt (or to taste)
· pinch finely ground pepper
· 3 stems fresh thyme
· 2 tbs fresh shredded coconut (or moist flakes)
Method:
1. preheat the oil in a large pot to medium heat
2. add the onion and sauté for 1 minute with a wooden spoon
3. stir through the rice until it is coated with oil
4. add the spices (cloves, cardamom, salt, pepper and cinnamon), and stir briefly
5. now add the water, coconut milk, fresh thyme and shredded coconut
6. bring to the boil and then turn the heat down to low
7. put a lid on the pot and cook for 10 minutes
8. Turn the heat off (don’t remove the lid until ready to serve), and leave it to sit on the cooling element for another 10 minutes
This is a Q-Zine original recipe informed by several sources found at:
https://www.timeslive.co.za/sunday-times/lifestyle/food/2018-05-26-recipe-seychelles-fish-curry-with-coconut-rice/
FRESH MANGO SALAD
Ingredients:
· 3 large tomatoes, cored & cut in 1cm dice
· 1 small red onion, peeled, halved & thinly sliced
· 2 ripe but still firm mango
· 2 tbs chopped fresh mint
· 3 tbs olive oil
· 2 tsp balsamic vinegar
· 1 tsp fresh lemon juice
· Pinch sea Salt
· ½ pinch pepper
Method:
1. Begin by preparing the mango
2. it sounds hard but it is really very easy
3. Hold each mango on its end & with a sharp knife cut an entire side off the mango from top to bottom going as close to the seed as possible with the knife
4. Repeat this on the other side of the mango
5. For each mango you should now have 3 pieces, two sides & one middle containing the seed
6. Take each ‘side’ and use a small sharp knife to cut 1 cm wide lengthwise and crosswise cuts in the flesh (avoiding cutting the skin), to make 1cm cubes
7. You will now be able to turn the skin inside out so all the cubes of mango are sticking out & easily cut them off the skin
8. Now take the ‘middle’ pieces containing the seed, stand them on end & cut the mango flesh off each side going as close to the seed as possible
9. Cut the mango flesh in each strip into 1 cm cubes (again, avoiding cutting the skin), & cut then cut the cubes off the skin
10.You may be able to collect a bit of extra mango pulp or flesh by using a small knife to cut or scrape around the seed
11.Now you are ready to make the salad
12.Combine the mango, diced tomatoes, red onion & mint together in a bowl
13.Put the olive oil, balsamic vinegar, lemon juice, salt & pepper together in a jar, put the lid on & give it a good shake to make the salad dressing
14.Pour the dressing over the mango salad & gently mix everything together
15.You can now serve the salad right away or refrigerate for up to 2 hours before serving
This is a Q-Zine original recipe informed by several sources found at:
Comments
Post a Comment