Seychelles fish curry
Method
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Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.
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Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.
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Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.
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Serve with rice.
Ingredients
For the massalé
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp black peppercorns
- 1 tsp cardamom pods
- 1 tsp cloves
- small piece of cinnamon
- 1 tsp ground chilli
- 1 tsp grated nutmeg
For the curry
- 900g/2lb red snapper or monkfish
- salt and freshly ground black pepper
- 2 tbsp sunflower oil
- 2 onions, chopped
- 2 tbsp massalé
- ½ tsp ground turmeric
- 2 cloves garlic, chopped
- small piece ginger, chopped
- 3 tbsp tamarind water
- leaves from 2 sprigs thyme
- ½ tsp anise
- 450ml/¾ pint fish stock or water
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Seychelles fish curry
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