Kari Pwason (Seychellois Fish Curry)

Name: Kari Pwason (Seychellois Fish Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Seychelles
Ingredients: 4 fish fillets, cut into chunks; 1 cup coconut milk; 2 tablespoons curry powder; 1 onion, chopped; 3 cloves garlic, minced; 1 thumb ginger, grated; 2 tomatoes, chopped; 1 sprig curry leaves (optional); 2 tablespoons vegetable oil; Juice of 1 lime

4 servings20 min prep30 min cookMedium Seychelles

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The Story Behind It

The Tale of Kari Pwason (Seychellois Fish Curry)

Kari pwason, Seychellois fish curry, reflects centuries of Indian Ocean trade that carried curry spices to the islands, combined with French Creole cooking techniques and the reef fish that surround Seychelles. It's an everyday dish rather than one tied to a documented single origin.

Ingredients

Scale:· 4 servings

4 fish fillets, cut into chunks
1 cup coconut milk
2 tablespoons curry powder
1 onion, chopped
3 cloves garlic, minced
1 thumb ginger, grated
2 tomatoes, chopped
1 sprig curry leaves (optional)
2 tablespoons vegetable oil
Juice of 1 lime

Instructions

1Marinate the fish chunks in lime juice and a pinch of salt for 15 minutes.
2Heat oil in a pot and sauté onion, garlic, and ginger until fragrant.
3Stir in the curry powder and cook for 1 minute to release its aroma.
4Add the chopped tomatoes and curry leaves, cooking until softened.
5Pour in the coconut milk and bring to a gentle simmer.
6Add the marinated fish and simmer for 10-12 minutes until just cooked through, stirring gently to avoid breaking the fish.
7Adjust seasoning with salt.
8Serve hot with steamed rice.

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