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🇸🇨Seychelles

Curry Pili

A Seychellois curry sharpened with local chili, garlic and Creole aromatics.

🇸🇨Seychelles

Fish Curry

Kari Pwason

Fresh fish cooked in coconut milk curry with ginger, garlic, curry leaves, cinnamon, turmeric, and chili; a traditional Seychellois dish; the fish varies by the day's catch — red snapper, grouper, job fish, or tuna; served with rice and chutney; a daily staple of Creole cuisine.

🇸🇨Seychelles

Kari Bernik

Limpet curry — limpets (bernik) cooked in coconut milk with Seychellois curry spices

🇸🇨Seychelles

Kari Koko Poul

Chicken cooked in coconut milk curry with Seychellois spices; the bones are traditionally left in for authentic flavour; cardamom and other spices are roasted before cooking; a staple Creole curry reflecting the Indian and French influences on Seychellois cuisine; served with rice.

🇸🇨Seychelles

Kari Koko Zourit

Kari Zourit

Seychelles' signature dish — octopus cut into small pieces, boiled, then cooked in coconut milk with eggplant, garlic, fresh ginger, curry leaves, cinnamon leaves, curry powder, saffron, masala, chilli powder, turmeric, and green hot chilli peppers; every family has its own version; a staple at celebrations and festivities; accompanied by basmati rice, papaya chutney, and chili relish.

🇸🇨Seychelles

Red Lentil Dahl

Red lentils cooked down with vegetable stock, seasoned with garlic and ginger; enjoyed as a side dish, often eaten with curry, fish, or salad; many add potatoes, tomatoes, or yoghurt; easy to make in large batches for several meals; a staple of Seychellois Creole cuisine reflecting Indian influence.