Shark Chutney

Satini Reken– is one of the most popular way to eat sharks in the Seychelles. The boiled and flaked shark flesh is flavoured with turmeric, onion, chilli, bilimbi and lime juice and tossed in hot oil. It is traditionally served with boiled cassava and extra chilli.

An interesting dish not for the faint of heart, shark chutney is a unique culinary experience that one must absolutely try in the Seychelles. With the star ingredient being shark, the dish is an exquisite blend of flavors and textures that show the boldness of Seychellois cuisine. 

The preparation of shark chutney starts with boiling about a kilogram of skinned shark. It is then finely mashed, presenting a smooth and tender base for the chutney. What sets this dish apart is the use of bilimbi juice and lime, which infuse the shark meat with a tart, vibrant zest. This acidity is perfectly balanced with the addition of finely chopped onions, pepper, salt, and turmeric, adding depth and warmth to the dish. 

The crucial step in preparing shark chutney is frying the onions in oil until they turn a beautiful golden brown. Once the onions are cooked, the mashed shark and spice mix are added, and the mixture is cooked until the flavors are well integrated. 

Shark chutney is typically served with lentils and shredded green papaya on rice, resulting in a plate with a wide spectrum of flavors and textures.