Chloe's Seychellois Kari Ver

Recipe by

Chloe René

Serves

Difficulty

Intermediate

This Seychellois curry is a vibrant dish that comes together quickly but feels like a warm hug. Kari Ver gets its name from the freshness at its core - fresh fish, fresh turmeric, unlike other curries that might use cooked fish and only dried spices for it’s base. It’s simple, light, and full of flavor. The Seychelles, a tiny island nation in the Indian Ocean, is a melting pot of cultures: African, Indian, French, Chinese…and you can taste that history in every bite. Recipes are rarely written down, they’re passed along in conversations throughout generations. This version is a blend of two that were shared with me by my mum and a close family friend. It’s bright, creamy and earthy - the kind of dish that proves fresh and simple cooking can still be deeply satisfying.

Ingredients

FOR THE MASALA

1 teaspoon Jodhana Cumin
2 teaspoon Guntur Sannam Chilli
½ teaspoon Basiya Ginger
½ teaspoon Nandini Coriander
1 teaspoon Aranya Black Pepper
½ teaspoon Pragati Turmeric

FOR THE CURRY

480-500g tuna
200ml full fat coconut milk
1 tablespoon tamarind puree, and more to season
1 shallot
2 garlic cloves
5g fresh ginger
½ tsp Pragati Turmeric
50ml water
500g cooked rice
1 cucumber
1 red onion
35ml vinegar
Fish sauce, to taste
Surya Salt
Madhur Jaggery
Olive oil
Aranya Black Pepper

Methods

In a pestle and mortar, add the whole spices in and pound until broken down into a coarse grind. Stir through the rest of the masala ingredients.
Tip the spices into a large bowl, stir through the tamarind and a drizzle of oil, season to taste with salt - the spice mix should taste tangy, spicy and make you pucker.
Chop the tuna into 3cm cubes, add the spice mix, stir and set aside to marinate.
Meanwhile, peel and thinly slice the shallots. In the empty pestle and mortar, bash the ginger, garlic and turmeric until broken down and a paste forms (this is the best way to not stain your fingers with turmeric.)
Thinly slice the red onion. Place into a bowl with the vinegar, season to taste with salt, set aside to pickle. Thinly slice the cucumber on top of the onions, toss, taste and season with more salt if needed, set aside.
Place a frying pan (that has a lid) onto medium-high heat. Once hot, pour in half of the coconut milk. Cook, stirring occasionally until it splits and the solids are golden, 5-10 minutes. Then, add the shallot and sweat until translucent, 5-7 minutes. Stir through the ginger, garlic turmeric paste until fragrant, then turn the heat down to medium-low. Add the marinated fish, water and remaining coconut milk in. Gently stir, then place a lid on and cook for 5-8 minutes, until the fish is cooked through. Taste and season with more tamarind purée and fish sauce, if needed.
Reheat the rice and share between plates. Top with the fish curry, spooning the sauce over. Serve with the cucumber salad.

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