This full flavoured fruit bat curry, marinated in vinegar, salt and cloves and then cooked into a spicy curry has been, since early settlement, a delicacy in the Seychelles.
- 100 ml vinegar
- 2 whole cloves
- 1 Green pawpaw- sliced , optional
- Enough water to cover meat
- 1 tsp salt
- 4 Fruit Bats- cleaned as explained in blog
- 1 onion-chopped
- 3 tbsp vegetable oil
- 3 tbsp curry powder
- ½ tsp ground turmeric
- 4 cloves of garlic, crushed
- 3 tsp fresh crushed ginger
- 1 tbsp tomato puree
- 1 tsp tamarind paste
- 1 tsp cumin seed
- 1 tsp coriander seeds
- A few curry leaves
- 2 potatoes, peeled and cubed.
- 500 ml water- approximately
- Cracked pepper and salt
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Skin and prepare the fruit bats as explained in the blog section.
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Place meat in a glass or stainless bowl, add all ingredients of the marinade. Add enough water to cover the meat. Mix thoroughly, cover bowl and place in the refrigerator for about two hours.
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Remove meat from the marinade, rinse and drain.
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Transfer to a bowl and add curry powder and turmeric, keep.
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Fry off cumin and coriander seeds in a pan until they start to pop. Pound in a pestle and keep.
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Heat oil in a pot and sweat onion, then add garlic and ginger and stir for about one minute.
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Add meat, the tamarind paste and the tomato puree, stir for a few seconds, add some water and simmer until meat becomes tender. Top up water if needed ensure that the meat does not burn. ( note 3 & 4)
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Add cubed potatoes, stir and simmer for about another 15 minutes. ( note 4) If curry is too dry add some water. However this curry is usually a semi-dry curry.
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Add curry leaves and extra garlic if needed and` place lid on pot and remove from heat. Let rest for about 10 minutes to allow the flavors to marry.
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Season and serve with boiled or steamed Basmati rice
- The flesh of the fruit bats can also be tough and it is consequently recommended that it is marinated for a few hours before cooking , although some locals will only marinade for about 15 minutes.
- If the flesh looks very tough add some cut green pawpaw in your marinade as this will help tenderise the meat. Do no cook the pawpaw as heat destroys the enzyme, papain, which is the natural tenderiser.
- The amount of water added depends on your preference. Some people like a curry with a lot of sauce and some prefer a fairly dry curry. The traditional curry is usually semi-dry.
- The bat meat can vary from tender to extremely tough. The cooking time will therefore vary.
- Do not add your potatoes too early and is may break up and thicken your curry too much.