Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) firm white fish, cut in 1-inch cubes
- 1 lime (2 tbsp juice), plus wedges
- 1 tsp kosher salt, divided
- 1/2 tsp ground turmeric, divided
- 2 tbsp neutral oil
- 1 medium onion (200 g), thinly sliced
- 4 garlic cloves, minced
- 1.5 tbsp fresh ginger, minced
- 1.5 tbsp mild curry powder
- 2 medium tomatoes (300 g), diced
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1/2 cup (120 ml) water
- 1 cup (200 g) basmati rice + 1 3/4 cups (420 ml) water + pinch salt
- 1/4 cup chopped cilantro
Do This
- 1. Toss fish with 1/2 tsp salt, 1/4 tsp turmeric, and 1 tbsp lime juice; rest 10 minutes.
- 2. Rinse rice; cook with 1 3/4 cups water and pinch salt: bring to boil, cover, simmer 12 minutes; rest 5 minutes.
- 3. Sauté onion in oil over medium heat 3–4 minutes; add garlic and ginger 1 minute.
- 4. Stir in curry powder and remaining 1/4 tsp turmeric 30 seconds; add tomatoes and cook 3–4 minutes.
- 5. Pour in coconut milk and 1/2 cup water; bring to a bare simmer (about 180°F/82°C).
- 6. Slide in fish; simmer gently 6–8 minutes until just cooked and flaky (130–145°F/54–63°C). Stir in remaining lime juice and cilantro. Serve over rice with lime wedges.
Why You’ll Love This Recipe
- Mellow, coconut-rich curry with gentle warmth and bright lime—comforting yet fresh.
- Ready in about 40 minutes with simple pantry spices and weeknight-friendly steps.
- Tender fish cubes poached gently so they stay juicy and flaky.
- Authentic Creole island vibes with tomatoes, ginger, and thyme, served over fluffy basmati.
Grocery List
- Produce: 1 lime, 1 medium onion, 4 garlic cloves, fresh ginger, 2 medium tomatoes, fresh cilantro, fresh thyme (optional garnish)
- Dairy: None
- Pantry: Firm white fish (1.5 lb; grab at seafood counter), mild curry powder, ground turmeric, kosher salt, black pepper, neutral oil, coconut milk (1 can, full-fat), basmati rice
Full Ingredients
For the Seychellois Creole Fish Curry
- 1.5 lb (680 g) firm white fish (snapper, mahi-mahi, halibut, or cod), cut into 1-inch cubes
- 1 tsp kosher salt, divided
- 1/2 tsp ground turmeric, divided
- 1 lime: 2 tbsp juice, plus wedges for serving
- 2 tbsp neutral oil (sunflower, canola, or coconut oil)
- 1 medium yellow onion (200 g), thinly sliced
- 4 garlic cloves (16 g), minced
- 1.5 tbsp fresh ginger (20 g), minced
- 1.5 tbsp mild curry powder
- 2 medium ripe tomatoes (300 g), diced small
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1/2 cup (120 ml) water
- 3 fresh thyme sprigs or 1/2 tsp dried thyme (optional but traditional)
- 1 small cinnamon stick (2-inch, optional)
- 1/4 tsp freshly ground black pepper
For the Rice
- 1 cup (200 g) basmati rice
- 1 3/4 cups (420 ml) water
- 1/4 tsp kosher salt
- 1 tsp neutral oil (optional, for fluffy grains)
For Serving
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges
Step-by-Step Instructions
Step 1: Season the fish with lime, salt, and turmeric
Pat the fish dry and cut into 1-inch cubes. In a bowl, toss with 1/2 tsp kosher salt, 1/4 tsp turmeric, and 1 tbsp lime juice. Refrigerate for 10 minutes while you prep the aromatics. This quick cure seasons the fish and keeps it tender.
Step 2: Rinse and start the rice
Rinse the basmati rice under cold water until it runs mostly clear. Combine rice, 1 3/4 cups water, 1/4 tsp salt, and 1 tsp oil in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12 minutes. Remove from heat and rest 5 minutes covered, then fluff with a fork.
Step 3: Sauté onion, garlic, and ginger
Heat 2 tbsp oil in a wide skillet or sauté pan over medium heat. Add the onion and cook, stirring, for 3–4 minutes until softened and lightly golden. Add garlic and ginger; cook 1 minute until fragrant, avoiding browning.
Step 4: Bloom the spices and cook the tomatoes
Sprinkle in the mild curry powder and the remaining 1/4 tsp turmeric. Stir for 30–45 seconds to bloom the spices. Add diced tomatoes, thyme, and the cinnamon stick (if using). Cook 3–4 minutes until the tomatoes break down and look jammy.
Step 5: Build the coconut curry base
Stir in the coconut milk and 1/2 cup water. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring to a bare simmer over medium heat—aim for gentle bubbles around 180–190°F (82–88°C). Do not boil hard, which can split the coconut milk.
Step 6: Gently poach the fish
Slide the fish cubes into the sauce in a single layer. Maintain a gentle simmer and cook 6–8 minutes, turning once halfway, until opaque and flaky. Target 130–135°F (54–57°C) for silky fish, or 145°F (63°C) per USDA guidance. Avoid vigorous stirring so the cubes stay intact.
Step 7: Finish with lime and herbs
Remove the cinnamon stick and thyme sprigs. Stir in the remaining 1 tbsp lime juice and half the cilantro. Taste and adjust salt, lime, and pepper. Let the curry rest off heat 2 minutes to settle.
Step 8: Serve over fluffy rice
Spoon hot curry over fluffed basmati rice. Garnish with the remaining cilantro and add lime wedges on the side. Serve immediately.
Pro Tips
- Keep it gentle: A bare simmer prevents the coconut milk from splitting and keeps fish tender.
- Even cubes: Uniform 1-inch pieces cook evenly and are less likely to break.
- Thermometer assist: Pull fish at 130–135°F for silky texture; if you prefer, cook to 145°F per USDA.
- Tomato choice: Ripe, juicy tomatoes create a naturally sweet, balanced sauce. Out of season, use high-quality canned diced tomatoes (14.5 oz) with a pinch of sugar if needed.
- Rice ratio: 1 cup basmati to 1 3/4 cups water gives fluffy grains; rest 5 minutes before fluffing.
Variations
- Spicy Creole: Add 1 small diced bird’s eye chili or 1/2 tsp chili flakes with the aromatics.
- Prawn or Mixed Seafood: Swap half the fish for peeled prawns; add prawns in the last 3–4 minutes of simmering.
- Pumpkin Twist: Add 1 1/2 cups 1/2-inch pumpkin or butternut cubes with the tomatoes; simmer 8–10 minutes before adding fish.
Storage & Make-Ahead
Refrigerate curry up to 2 days in an airtight container. Reheat gently over low heat until steaming hot (at least 165°F/74°C), avoiding a hard boil. Rice keeps 3–4 days chilled; reheat with a sprinkle of water. For best texture, do not freeze the cooked fish; instead, freeze the finished sauce (without fish) up to 2 months, thaw overnight, reheat to a gentle simmer, then add fresh fish and poach.
Nutrition (per serving)
Approximate values with rice: 600 kcal; 38 g protein; 45 g carbohydrates; 30 g fat; 6 g saturated fat; 3 g fiber; 640 mg sodium.
