Seychelles Fish Curry

Seychelles Fish Curry is a traditional Seychellois recipe for a typical curry of red snapper cooked in fish stock flavoured with star anise and the local Seychelles curry paste. You will discover the full recipe with a small add on- Coconut Milk- which you can try at ease at home or just test during your holidays in the Seychelles while wandering around in your hired car or simply at the hotel or villa you are lodging in during your stay.

What makes Fish Curry Unique?

On every corner of the island, from weather-worn fishermen to stern grandmothers, the day’s catch is most usually serve up like this, with a little bit of India, China, and France, in the form of homemade curry powder-massalé-, fresh ginger, garlic, and thyme.

In that dish you will discover three continents in one bite. That’s a mighty recipe- quite the culinary crossroads. A creamy, cooling swirl of coconut milk usually makes it’s way into the simmering mix, too just to add more texture to the curry.

How is fish curry accompanied and when is it served?

Fish curry is usually accompanied by rice, bread, some salads and chutneys. It is usually served as lunch and dinner and is a popular dish of the Seychelles that you can find all around the island in restaurants, hotels and villas.

The Fish Curry Recipe!


Fish cut in chunks (such as snapper)

40g chopped onion (1/2 cup)

230g chopped fresh tomato (1 cup)

15g crushed garlic

2 tablespoon turmeric powder

3 tablespoon olive oil

Salt and pepper to taste

Curry leaves

1 tablespoon curry powder

1 tablespoon ginger

4 tablespoon coconut milk

Cubed eggplant to taste

Chopped coriander


1.  Season cubed fish with salt, curry powder, turmeric and marinate for 15-30 minutes.  Lightly pan fry and set aside.

2.  Pan fry cubed eggplant and set aside.

3.  Heat oil over low heat in a heavy skillet.  Add onion, garlic, thyme, ginger, curry leaves and stir for a minute.

4.  Add salt, peper, curry powder, fresh chili or chili powder followed by turmeric.  Stir for 2 minutes and add tomatoes and coriander.

5.  Deglaze with water or stock and reduce for a few minutes.

6.  Add coconut milk and curry leaves. Allow to simmer for 2 more minutes.

7.  Add prepared fish and allow to cook for 5 minutes.

8.  Add fried eggplant and mix for 30 seconds.

9.  Finish with a squeeze or fresh lemon juice and garnish with fresh coriander.

10. Serve over creole rice- Bonus Recipe Below!

Preparing Créole Rice


Basmati rice depending on number servings

200g chopped onion

3 Tablespoon sunflower oil

200g diced bell pepper (1 cup)

8 curry leaves

11/2 Tbsp cinnamon

30g garlic and ginger

5g cloves

2 tablespoon turmeric powder

Salt and ground cumin to taste

2 cups water


1.  Stir fry onion, garlic, ginger, cloves and then add curry leaves and cinnamon powder.

2.  Add cumin and turmeric.

3.  Add rice and season with salt and pepper, and stir.

4.  Add water and leave to cook on low heat for approximately 20 minutes until fluffy.  Stir well before serving.

Bon Appetit Biensure!