A Seychellois Seafood Duo: Crab Curry + Smoked Fish Salad #EattheWorld
The Seychelles is an archipelago of over 100 islands in the Indian Ocean, off East Africa. It's home to beaches, reefs, and rainforests. Staples of Seychellois cuisine include fish, seafood, and shellfish dishes, usually served with rice. Seafood can be prepared several ways, including steamed, grilled, wrapped in banana leaves, baked, salted, and smoked. Curry dishes are also a significant part of the country's culinary traditions. I opted to serve a crab curry and a smoked fish salad.
The #EattheWorld Seychellois Menu...
A Day in the Life on the Farm: Seychellois Pwason Griye
Amy’s Cooking Adventures: Seychelles Creole Rice
Culinary Cam: A Seychellois Seafood Duo: Crab Curry + Smoked Fish Salad (you're here)
Pandemonium Noshery: Pork Rousi ek Bred Zironmon
Sneha’s Recipe: Kari Koko - Seychelles Coconut Chicken Curry
Smoked Fish Salad
This is a really simple and quick dish. We loved the layers of flavors and textures from the smokiness of the fish, crunchiness of the lettuce, earthiness of tomatoes, and sweetness of summer peaches.
8 ounces smoked fish (I used smoked herring, buy any other smoked fish also works), broken into chunks
salt and pepper to taste
1 tomato, sliced into thin wedges
1 ripe peach sliced into thin wedges
2 cups torn mixed leaf lettuce
2 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
Whisk together the lemon juice and olive oil in a large mixing bowl. Add in the lettuce, tomatoes, and peach slices. Toss to coat evenly with dressing. Season to taste with salt and pepper. Scoop the veggies into a serving bowl. Top with chunks of smoked fish. Serve immediately.
I found several versions of a Seychellois crab curry and cobbled together my own version. Traditionally this is served with basmati rice, vegetable pickles, and tomato or mango chutney. Most versions called for 'Giraffe Crab'; I used Dungeness Crab.
1 whole crab cracked and cleaned
3 Tablespoons oil
1 large onion, finely chopped (approximately 1 cup)
3 cloves garlic, peeled and crushed
1-inch knob fresh ginger, peeled and grated
1 to 3 hot chile peppers (depending on spiciness desired), sliced and seeds removed
1 Tablespoon turmeric
1/4 teaspoon ground cardamom
3/4 teaspoon salt
1 can coconut cream
In a large pot, sauté the onion, garlic, ginger, chiles, and turmeric over low heat until aromatic and the onion begins to soften and turn translucent. Pour in the coconut milk.
Stir in the crab pieces. Stir gently, coating the crab with the sauce. Season with salt. Stir in the cardamom. Bring to a boil, cover, reduce the heat, and cook for 10 to 15 minutes.
Uncover and cook a few minutes longer until the sauce has reduced to being thick and creamy. Serve with rice and a lot of napkins!
That's a wrap for my Seychellois offering. I can't wait to hear where we'll be headed in September. Stay tuned.