The Trevally Katkat is a hearty dish made with roughly mashed green plantain, trevally and coconut milk that we have inherited from the Malagasy slaves and has become a comfort dish of many Seychellois.
- 500 g Trevally fish- all bones removed
- 4 Green plantains -preferably Sen Zak
- Milk from 3 grated coconuts or 2 tins of coconut milk, approx 800ml
- 2 cinnamon leaves or quill
- Salt and pepper to taste
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Wash the trevally and cut in to bite size, season well
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Place in a medium size pot and boil in for about ten minutes. Do not use too much water
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Remove the fish from cooking liquor and allow to cool. Keep the liquor
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Break the fish into smaller pieces and keep
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Cut the ends of plantain and then cut them in half
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Boil plantain for about 15 minutes
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Remove from cooking liquor and allow to cool.
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Peel and roughly mash the banana and keep
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In a pot place the banana and add coconut milk, stir well and simmer for a few minutes
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Add fish and cinnamon leaves and cook for another 10-15 minutes to a thick consistency. Stir frequently because the banana has a tendency to stick in the bottom of the pot. Remove cinnamon leaves.
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Season and serve as a meal on its own or with some boiled rice accompanied with a hot chilli sauce
If using green Cavendish banana or bannann gabou, use 6 bananas
If you have difficulty in obtaining cinnamon leaves, use a cinnamon quill.
If the mixture is too thick, use some of the cooking liquor in which the fish was cooked in to thin it a bit. The consistency of the katkat should be like a rough porridge with chunky pieces in it.