Pumpkin Fish Curry

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: 2 lb [910 g] firm-fleshed fish, such as grouper, snapper, or swordfish; 2 lb [910 g] firm-fleshed fish, such as grouper, snapper, or swordfish; 2 tsp kosher salt, plus more as needed; 2 fresh thyme sprigs; 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; 1 tsp ground turmeric; 3 Tbsp Seychellois Massalé (see Tips); 2 Tbsp finely grated peeled fresh ginger; 3 large garlic cloves, minced; 1 large yellow onion, finely chopped; 1 Tbsp vegetable oil; 2 lb [910 g] firm-fleshed fish, such as grouper, snapper, or swordfish; 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); ¼ cup [3 g] fresh cilantro leaves, for garnish; Lime wedges, for garnish

Cari de Poisson et Potiron

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

Ingredients

Africa
Seychelles
Fish course
Pescatarian
Gluten-free

Ingredients

Method