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Pwason Griye

Kathleen Williams

For a printable version of this recipe, click here.

The Seychelles are a group of over 100 islands in the Indian Ocean far off the coast of Africa. Due to its location and history, its cuisine has been influenced by Africa, Britain, India, China, Spain, and France. Being a multiple island nation, fish and seafood feature heavily, with rice being a staple. The Seychelles does not have an official National dish and a considered delicacy of the Islands is Fruit Bat Curry. While many of us cannot shop for Fruit Bat, here is a recipe for a dish often served on special occasions, holidays, and festivities.

Ingredients

  • 1 whole red snapper (or halibut or sea bass) cleaned and scaled, 2 lbs or 1 lb fish filet

  • 1 cup finely chopped tomatoes

  • 2 tbsp chopped cilantro or parsley

  • 1 small onion finely chopped

  • 1-inch ginger grated

  • 2 cloves garlic grated

  • 1-2 lime or lemon

  • 2 tsp sugar

  • Olive oil

  • Salt & pepper

  • 1-4 red chili finely chopped (Optional)

Suggested Sides

  • Cooked rice

  • Fresh salad of your choice

Pwason Griye Spice Kits

  • Pouch A: tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves

  • Pouch B: cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions

Chutney

  1. In a small saucepan, heat 1 tbsp oil.

  2. Add onions and sugar.

  3. Cook over medium heat for 5 minutes. Stir frequently.

  4. Add tomatoes, salt to taste, and Pwason Griye A spices.

  5. Cook over low heat for about 15 minutes to thicken the sauce.

  6. Let cool.

  7. Paste

  8. In a BOWL, mix garlic, ginger, herbs, Pwason Griye B spices, and 1 tbsp oil.

  9. Add chili (optional) and salt to taste. Mix well.

Fish

  1. To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.

  2. Season the fish with salt and fill the slits with the paste.

  3. Rub all sides of the fish with oil.

  4. Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

  5. Serve 

  6. Sprinkle plated fish with lime juice.

  7. Serve it with rice, chutney, and salad.

Notes

  • Substitute red snapper with halibut or sea bass.

  • Substitute the whole fish with marinated in the paste for 1 hour.