Curry: How it’s Done in the Seychelles

Last updated on October 6th, 2023 at 02:35 pm

Seychelles, an archipelago in the Indian Ocean, is known for its stunning beaches and diverse wildlife. But it’s also home to a rich culinary tradition that reflects its multicultural history. At the heart of Seychellois cuisine is curry, a dish that has evolved over centuries to become a national favorite.

Curry in Seychelles is more than just food—it’s a symbol of the islands’ cultural melting pot. It tells a story of trade routes, colonization, and adaptation. Let’s explore this flavorful journey together.

Our team at Remitly created this guide as part of our series that celebrates the traditional foods of our global customers.

The History of Curry in Seychelles

The origins of curry in Seychelles can be traced back to the 16th century when traders from India and Arab countries introduced spices like turmeric, coriander, and cumin to the islands. These flavors quickly became integrated into local cooking practices.

Over time, as French colonizers arrived on the island bringing with them new ingredients and cooking techniques, Seychellois curry began to take on its unique character. The fusion of Indian spices with French culinary influences resulted in a dish that was both familiar yet distinctively Seychellois.

Ingredients and Preparation

Seychellois curry typically features chicken or fish marinated in garlic and ginger before being cooked with onions, tomatoes, and a blend of spices including turmeric, coriander seeds, cinnamon sticks, cardamom pods among others. Coconut milk is often used to give the curry its creamy texture.

Preparation involves sautéing onions until they’re golden brown before adding garlic and ginger followed by tomatoes and spices. Once these ingredients have melded together, creating an aromatic base for the curry, the marinated meat or fish is added along with coconut milk allowing everything to simmer until tender.

Variations of Seychelles’ Curry

While chicken or fish are common choices for Seychellois curry—octopus, pork, and even fruit bat are also used. Each variation brings its unique flavor profile to the dish.

Vegetarian versions of Seychellois curry are also popular, often featuring breadfruit or jackfruit as the main ingredient. Regardless of the protein used, what remains consistent across all variations is the use of aromatic spices and coconut milk.

Serving Suggestions

Seychelles’ curry is traditionally served with rice—a staple in many Asian cuisines. But you can also find it paired with breadfruit chips or ladob—a dessert made from sweet potatoes or bananas cooked in coconut milk.

For those who enjoy heat, adding a spoonful of satini piment—a spicy condiment made from crushed chilies—can elevate the flavors of the curry.

Recipe: Seychellois Chicken Curry

Seychellois chicken curry is a flavorful dish that’s easy to prepare at home. Here’s a simple recipe you can follow.

Ingredients:

• 1 kg chicken, cut into pieces
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 1 piece of ginger (about an inch), grated
• 3 tomatoes, diced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander seeds
• 2 cinnamon sticks
• 3 cardamom pods
• Salt to taste
• Pepper to taste
• Coconut oil for cooking
• 400 ml coconut milk

Preparation:

1. Marinate the chicken with salt, pepper, half of the minced garlic and grated ginger. Set aside for at least an hour.
2. Heat coconut oil in a large pan over medium heat. Add onions and sauté until golden brown.
3. Add the remaining garlic and ginger to the pan along with the diced tomatoes.
4. Stir in curry powder, turmeric, coriander seeds, cinnamon sticks and cardamom pods.
5. Once the spices are well mixed with the other ingredients and have released their aroma—add marinated chicken pieces to the pan.
6. Cook until all sides of the chicken are browned then pour in coconut milk.
7. Reduce heat to low and let it simmer until chicken is tender and sauce has thickened—this usually takes about an hour.
8. Adjust seasoning if necessary before serving.

More about Seychellois Cuisine

The Seychelles’ cuisine is as diverse as its history—with influences from Africa, Europe, China, and India shaping its culinary landscape.

Seafood Dishes

Given its location in the Indian Ocean—it’s no surprise that seafood plays a significant role in Seychellois cuisine. Grilled fish, octopus curry, and salted fish with coconut are popular dishes often enjoyed by locals and tourists alike.

Rice-Based Dishes

Rice is a staple in Seychelles, often served alongside curries or used as the base for dishes like biryani. It’s also common to see rice cooked with spices and vegetables—a dish known as pilau.

Fruits and Vegetables

Seychelles’ tropical climate allows for a wide variety of fruits and vegetables to thrive. Breadfruit, jackfruit, mangoes, bananas, papayas, and coconuts are commonly used in both savory dishes and desserts.

Desserts

When it comes to desserts, coconut features prominently. Ladob is a popular dessert made from either sweet potatoes or ripe plantains cooked in coconut milk. Another favorite is coconut nougat—a sweet treat made from grated coconut, sugar, and vanilla.

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