Seychellois Kari Pwason

Ingredients

• 1.5 lb firm white fish fillets (such as snapper), cut into large chunks
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 1 sprig fresh thyme
• 1 can (14 oz) coconut milk
• 2 tbsp tamarind paste
• 1 red chili, sliced
• 2 tbsp vegetable oil
• Salt to taste

Before you cook

• Cut the fish into large chunks and season lightly with salt.
• Finely chop the onion, mince the garlic, and grate the ginger.
• Stir the tamarind paste with 2 tablespoons of warm water until loosened.

Steps

1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 6 minutes.
3. Stir in the curry powder and turmeric and cook for 1 minute until fragrant.
4. Add the ginger, garlic and thyme sprig and cook for 1 minute.
5. Pour in the coconut milk and the tamarind mixture.
6. Bring the sauce to a gentle simmer.
7. Simmer uncovered for 10 minutes to let the flavors come together.
8. Season the sauce with salt.
9. Lower the fish chunks into the sauce.
10. Scatter the sliced chili over the top.
11. Cover and simmer gently for 8 minutes until the fish is just cooked through.
12. Remove the thyme sprig before serving.
13. Serve hot over steamed rice.