Name: Grilled Red Snapper (Pwason Griye)
Prep time: 35 min
Total time: 1 h
Yield: Yield: 4 to 6 servings
Cuisine: Seychellois
Ingredients: 1 cinnamon stick; ½ tsp cumin seeds; 2 large garlic cloves; 1 Tbsp minced peeled fresh ginger; ½ tsp black mustard seeds; 4 whole cloves; ½ tsp brown or turbinado sugar; 2 Tbsp tamarind paste; 1 jalapeño, seeded and chopped; 1 large shallot, chopped; Lemon or lime wedges, for garnish; 1 cup [160 g] chopped tomato; Steamed white rice, for serving; 2¼ tsp Seychellois Massalé; One 2 to 3 lb [910 g to 1.4 kg] whole red snapper, cleaned and scaled, head and tail on (see Tip); 2 Tbsp chopped fresh cilantro leaves; 2 Tbsp vegetable oil; 2 or 3 red bird’s eye chiles, stemmed, seeded if desired to mitigate spiciness, and finely chopped; 1 tsp kosher salt, plus more as needed; Freshly ground black pepper; 2 large garlic cloves, minced; ¼ tsp freshly ground black pepper; 1 Tbsp fresh lime juice

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Because islands are surrounded by water, it’s only natural that fresh fish is typically abundant. This is especially true in Seychelles. This dish celebrates some of the most iconic flavors found there: Fresh catch is rubbed down in Seychellois Massalé, a spicy, warming curry blend fragrant with cinnamon, clove, cardamom, and black pepper paired with a bright tomato chutney, sweet and sour with tamarind, which you can make while the fish marinates. Th