The reign of curry
Reunion, Mauritius, Seychelles: their basic preparation is curry, which is one of the main Creole dish. Peppers, onions, turmeric, coriander, ginger, garlic, thyme, saffron forms part of the composition of this seasoning of Indian origin. Colorful and savoury, cheap and always accompanied by white rice and simmered with Indian lentils (dholl). Fish, like poultry and meat, rarely escape this sauce based dish.
Here is a succulent Creole specialty which is very easy to do and that will delight all gourmets. And when you’re passing on the island of Mahé in the Seychelles, do not miss to climb the steep path to the “Jardin du Roi” to taste the original version.
Ingredients (4 people)
- 800g Lean pork, cut into wedges
- 1 onion, cut into thin strips
- 2 small spoons of fresh ginger
- 2 garlic cloves, crushed
- 5 curry leaves
- 1 cubed potato
- 1 tablespoon of curry powder – spicy or not depending on the desired taste
- 1 tablespoon of saffron powder
- 2 tablespoons vegetable oil
- 1 teaspoon of salt and half a pepper
- 1 half glass of boiling water
- In a pan, heat the oil and brown the onions.
- Add the curry powder and saffron powder.
- Mix everything, but on low heat or the taste of saffron and curry will be altered.
- Add quarters of meat already seasoned with salt and pepper.
- Bask meat.
- Add a little boiling water.
- Boil down.
- Add back a little boiling water.
- Cover it and let simmer for 15 minutes.
- Reduce the heat, add the garlic and ginger.
- Add curry leaves and mix.
- Add your potato pieces and mix well.
- Cover 15 to 20 minutes until the sauce has thickened.
- Add salt and pepper.
Your dish is ready to be served! You can serve it simply with salad or you can add bread or white rice.
As an accompaniment
If the day in the Seychelles begins with a cup of local tea, often flavored with vanilla, it ends with a lemongrass infusion which is soothing. The traveler brings with him a coconut liqueur, named Coco D’Amour and packaged in a flask whose shape mimics the coconut-buttock. However, the Calou wine made from fermented coconut sap, and Bacca obtained from fermented cane juice, are the two reference Seychellois Liquor. To accompany the meal, better to choose a glass of SeyBrew, the local beer. South African wines often match well with curries. They are better than Bordeaux or the Côtes du Rhône sometimes kept in unorthodox conditions.
Bon Appetit Biensure!