seychelles porc curry

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.

Pork Curry

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!

Octopus Curry Seychelles

Seychellois Cuisine

Most of Seychelles’ visitors fall in love with is the food. And there is a simple reason for that – From freshly caught fish, to locally grown fruit, from spicy curries to sweet fried bananas, there is something here for every taste bud and palate.

Seychellois Curry

The curry is a dish that every Seychellois adores. This could be something to do with the history of the islands – electricity arrived late – so spices were used as a preservative. Whatever the reason, curry, often based around massala spices, hot chilies and lots of freshly made coconut cream, is a staple.

The Recipe

Here is a delicious Curry Recipe that you will surely enjoy this delicious dish at home. If you have difficulty finding the octopus at your fish shop, you can still try the recipe with calamari.

And when you’re passing on the island of Praslin in the Seychelles, be sure to go enjoy the original version in one of the many restaurants of the island.


(Serves 6)

– 1 kg of octopus

– 2 grated coconut or 1 liter of coconut milk

– 2 large eggplants cut into small cubes

– 3 tablespoons of saffron

– 1 teaspoon masala (you can add more if you want a spicier curry)

– 4 garlic cloves, finely grated.

– 1 small piece of ginger, finely grated.

– 5 whole cinnamon leaves

– 3 tablespoons oil

– Salt and pepper to taste.

If you want to try to extract the coconut milk directly from the coconut, here is how you should proceed.

– Cut the coconut in half and remove the white flesh. Cut into small pieces and put it in your blender.

– Once reduced, put it in a bowl and add water up to half of the amount of coconut. Let marinate for a few minutes.

– Take a small amount of coconut with your hands press the juice out of it. Whatever flows out is coconut milk you will need for your recipe.

Repeat until you have pressed all your coconut.

(If you do not have fresh coconut, you can  still use canned coconut milk you will easily find in stores).



1. Cut your octopus into pieces (not too big) and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily.

2. In a pan, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon leaves, salt and pepper…

3. Add your pieces of octopus, briefly allow to fry

4. Slowly pour the coconut milk allowing all the ingredients to be soaked into the mixture. Coconut milk must virtually cover all the ingredients that are in your pan.

5.  Cook over low heat for 15 minutes, taking care to turn from time to time in the saucepan so that the octopus does not stick …

6.  Add the eggplant.

7.  Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.

The dish is ready!

Serve the dish hot, with rice and a good pumpkin chutney.

Bon Appetit Biensure!

Chicken Curry
Chicken Curry

When to serve this dish?

This is one of the dishes that guests are offered as part of a multi-course Creole lunch and it remains one of the most popular on the island. It’s a traditional Creole chicken curry – a meal you’re likely to find on many Mauritian tables. The dish is usually served during some cultural festivals and during Hindu wedding ceremonies.

What makes it unique?

The traditional blend of home crushed spices is the secret behind the uniqueness of this dish. It revives your taste buds with different savours and textures which might have been unknown to you until this very moment you tasted the dish.

How to accompany the dish?

In Mauritius, this kind of curry is traditionally served with rice, lentils and vegetable pickles (atchar or achard). Yet, the dish can be accompanied with many other local specialities such as the Dholl puree, roti, farata, bread or rice. It is traditionally served with a mixed salad of lettuce, cucumber, carrots and watercress. In some Mauritian families they also like to have some lentils soup as side dish to the chicken curry. As drink, you can enjoy a fruity rosé to accompany this dish.

The Main Ingredient of the Dish: Curry powder

If you can’t get your hands on Creole curry powder (in case you haven’t been to Mauritius in a while) you can use a mild curry powder, or make your own using a mixture of turmeric powder, coriander powder, chilli powder, cinnamon powder, ground cumin, ground fenugreek and ground cardamom.

The Recipe


  • 1 whole chicken, cut into pieces
  • 5 chicken curry leaves
  • 1 small onion, slices
  • Salt to taste
  • 2 large potatoes, cut into quarters
  • 1 tablespoon chopped thyme leaves
  • 1/2 tablespoon ginger paste and garlic paste
  • 1 cup finely chopped coriander leaves
  • 1 cup fined chopped spring onions
  • 3 tomatoes, chopped
  • 2 tablespoon curry powder
  • 3 tablespoon oil
  • Water


  1. Cut the chicken into equal bits and wash carefully.
  2. Heat the dish you will use to prepare the curry with one tablespoon of oil and add the chicken.
  3. Leave to cook for 3-5 minutes, remove and put aside.
  4. In the same dish heat 2 tablespoon of oil.
  5. Add  sliced onion, thyme, curry leaves and stir fry for 2 minutes.
  6. Add the curry powder in the dish and add some water to form a paste.
  7. Add the ginger and garlic paste and some water, cover and simmer for 5 minutes
  8. Put the chicken and potatoes in the dish, stir well, cover and cook until half done
  9. Add the chopped tomatoes,salt and some water if required
  10. Cover and cook until the chicken, potatoes and tomatoes are completely done (Check at various intervals)
  11. Once the chicken is done, check for the consistency, turn off the heat and garnish with coriander leaves and spring onion

If you wish during the second step you can add some Prawns to add up some more taste to the dish!

Well if you are not really into cooking and if you are lucky enough to be in Mauritius, you can taste them at one of the hotels in Mauritius such as Villa Caroline in Flic-En-Flac or at one of the stunning Chateau in Mauritius- Le Chateau Labourdonnais.

Bon Appetit biensure!