Name: Pumpkin Fish Curry (Cari de Poisson et Potiron)
Prep time: 15 min
Total time: 45 min
Yield: Yield: 6 to 8 servings
Cuisine: Seychellois
Ingredients: ¼ cup [3 g] fresh cilantro leaves, for garnish; Lime wedges, for garnish; 2 lb [910 g] firm-fleshed fish, such as grouper, snapper, or swordfish; ¼ tsp freshly ground black pepper; 1 lb [455 g] fresh whole pumpkin, peeled, seeded, and chopped into 2 in [5 cm] cubes (about 3 heaping cups) (see Tips); 1 dried bay leaf; 3 Tbsp tamarind purée (see Tips); One 13½ oz [400 ml] can full-fat coconut milk, well shaken and stirred; 2 Tbsp tomato paste; 2 tsp kosher salt, plus more as needed; 2 fresh thyme sprigs; 1 Tbsp vegetable oil; 1 large yellow onion, finely chopped; 3 Tbsp Seychellois Massalé (see Tips); 1 tsp ground turmeric; 3 large garlic cloves, minced; 2 Tbsp finely grated peeled fresh ginger

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
45 min

Appears in

Islas

By Von Diaz

Published 2024

About

Rich, flavorful coconut curries are popular in Seychelles, and this one is inspired by Jordana Jeremie, the mother of Marie-May Jeremie, who is profiled. Jordana’s recipe is richer and simpler, using flavorful fatty trevally, onions, and spices for a comforting dish that’s Marie-May’s favorite. Serve with Jorda