~518 cal · 41g protein · 14g carbs · 34g fat (estimated, per serving)
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Golden coconut fish curry with curry leaves
🇸🇨 Victoria
Kari pwason is the everyday soul of Seychellois cooking, a Creole fish curry that blends Indian, African, and French island influences. Fresh reef fish simmers in a golden coconut sauce scented with ginger, garlic, curry leaves, and a squeeze of lime, served over rice with a spoon of chili.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb firm white fish, cut in chunks
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1 can (14 oz) coconut milk
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1 onion
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4 cloves garlic
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1 tbsp ginger
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1 tbsp curry powder
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1 tsp turmeric
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a sprig curry leaves
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1 tomato
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1 lime
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1 chili
Instructions
1
Soften the onion, garlic, and ginger, then bloom the curry powder, turmeric, and curry leaves.
2
Add the tomato and cook to a paste.
3
Pour in the coconut milk and simmer into a fragrant sauce.
4
Add the fish (or hearts of palm and mushrooms) and poach gently until cooked.
5
Finish with lime and chili and serve over rice.
Victoria, Seychelles tradition.
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🌏 While it simmers — know your destination
📍
Victoria. The world's smallest capital, of Creole fish curry.
🗺️
Seychelles. Indian Ocean isles of Creole fish curry and coconut.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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