This Seychellois curry is a vibrant dish that comes together quickly but feels like a warm hug. Kari Ver gets its name from the freshness at its core - fresh fish, fresh turmeric, unlike other curries that might use cooked fish and only dried spices for it’s base. It’s simple, light, and full of flavor. The Seychelles, a tiny island nation in the Indian Ocean, is a melting pot of cultures: African, Indian, French, Chinese…and you can taste that history in every bite. Recipes are rarely written down, they’re passed along in conversations throughout generations. This version is a blend of two that were shared with me by my mum and a close family friend. It’s bright, creamy and earthy - the kind of dish that proves fresh and simple cooking can still be deeply satisfying.
Aromatic and smoky, with an earthiness that shines in any dish!
A chilli with a kick of heat, balanced by tomato-ey sweetness.
For a powder as pungent as fresh ginger that you can use for ginger cookies or in a soy marinade in place of fresh ginger.
Our cult fave coriander is crisp and bursting with zesty aroma.
To elevate the simplest of dishes with a complex, layered heat.
To bring a bright flavor to your dal, curry, or turmeric latte.
Earth-filtered, and hand-pounded fine salt made for everyday cooking.
A dark brown jaggery powder that's a 1:1 swap for brown sugar.
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