Creole curry

A must-try when in Seychelles, a dish that defines the rich blend of cultures on the islands. Prepared with a generous amount of spices, this aromatic dish can be made with either fish, chicken, or octopus. Historically, bat and goat were key ingredients, but nowadays, you’re more likely to find curries made with chicken or fish. While each version is unique, all Creole curries are typically combined with a luscious blend of tomatoes, onions, garlic, ginger, and curry leaves, and for a unique secret ingredient in some creole curries, a generous amounts of freshly made coconut cream. 

The curry paste, made by grinding turmeric, coriander seeds, cumin, and other spices, is the star of the dish. It is cooked slowly to allow the flavors to fully meld. The curry is usually served with rice and is often accompanied by chatini, a spicy condiment made from coconut, chili, and other spices.