Seychellois cuisine has been influenced by its multi-ethnic peoples of Indian, Chinese, African, French and English origin. The most important feature of this cuisine is a careful blending of spices. Coconut milk and breadfruit are used very often by locals. The Seychellois specialities include coconut curries, kat-kat banane, chatini requin, soupe de tectec, bourgeois grille, bouillon brede, Kari chauve-souris or fruitbat, Kari bernique and salade de palmiste that consists of the coconut palm.
Another delicacy that can be found in Seychellois cuisine is la daube which is made from breadfruit, bananas, yams and cassavas. Potatoes are prepared in many different ways, being chipped, mashed, or roasted. Some of the locally produced vegetables and fruits are aubergines, choux choutes, calabashes, papaya, bananas, mangoes, avocados, pineapples, grapefruits, limes, melons and golden apples.
Ingredients:
- 6 large Kingfish steaks
- 30g of crushed garlic
- Juice of 1 lemon
- 600g of prawns peeled and sliced
- 250g of chopped onions
- 10g of powdered turmeric
Method
- Season steaks with salt, pepper and lemon juice.
- Heat 35ml of oil, fry the fish on both sides for 4 minutes and keep it warm.
- Heat 30ml of oil in a separate pan, add garlic, and onions and stir until soft.
- Add the prawns, sprinkle with turmeric, add the coconut cream and seasoning, then cook for 5 minutes.
- Pour over the steaks. Cover and cook slowly for 10 minutes.
- Serve with rice and chutney or salad.