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Kari Koko Poisson (Seychellois Coconut Fish Curry)

Name: Kari Koko Poisson (Seychellois Coconut Fish Curry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seychelles
Ingredients: 700 g fresh red snapper fillets, cut into 5cm chunks; 400 ml full-fat coconut milk; 2 tbsp coconut oil; 1 piece medium red onion, finely chopped; 4 clove garlic, minced; 1 tbsp fresh ginger, finely grated; 12 piece fresh curry leaves (kaloupilé); 2 tbsp Seychellois curry powder (massalé); 1 tsp ground turmeric; 2 piece green bird's eye chilies, slit lengthwise; 1 tbsp fresh lime juice; 1 fine sea salt

Tender red snapper simmered in fragrant coconut milk infused with fresh curry leaves, turmeric, and vibrant Seychellois masala.

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seafoodcurrygluten-freecoastalone-pot

The story

Rooted in Seychelles' Franco-African and Indian maritime history, Kari Koko represents the ultimate Creole comfort dish. Freshly caught reef fish like bourgeois (red snapper) is simmered with freshly grated coconut milk and garden-grown kaloupilé (curry leaves). Served ubiquitously across Mahé and Praslin over fluffy white rice, it is customarily balanced with a tart green papaya or bilimbi satini.

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