Seychellois Fish Curry

Recipe Courtesy of BBC Food

In Seychelles, fish curry tells a story shaped by tides, trade, and tradition. Fresh reef fish—often snapper or grouper—is simmered with coconut milk, turmeric, garlic, ginger, and chilies, reflecting Indian Ocean connections to Africa, India, and Southeast Asia. Breadfruit or rice accompanies the dish, grounding it in island agriculture. The reliance on what is caught that day reveals a culture attuned to the sea, while the layering of spices speaks to centuries of migration and exchange. Shared among family, fish curry is less a recipe than a living expression of Creole identity, where resourcefulness, diversity, and hospitality meet.

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 (see above)

• 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

Method

1. 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.

2. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.

3. 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.

4. Serve with rice.