Kari Zourit / Fruits de Mer au Coco (Seychellois Coconut Seafood Curry with Eggplant) – Authentic Seychelles Recipe

Ingredients for Kari Zourit / Fruits de Mer au Coco (Seychellois Coconut Seafood Curry with Eggplant) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender squid/seafood or shrimp, prepped into bite-sized pieces
• 1.5 cups purple eggplant cubes, washed and trimmed
• 1 cup velvety coconut cream and rice
• 1 medium onion and 3 cloves garlic, finely minced with turmeric
• 1.5 tbsp traditional Seychelles seasoning (curry leaves, crushed garlic, ginger, thyme, clove note)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender squid/seafood or shrimp for 5 minutes.
2. Add minced onion, garlic, turmeric, and curry leaves, crushed garlic, ginger, thyme, clove note, stirring for 2 minutes until deeply aromatic.
3. Add purple eggplant cubes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in velvety coconut cream and rice right before serving warm.