The Trevally in Coconut Milk Broth- Bouyon koko Karang- is a Seychellois dish whereby the trevally is bathed in a fragrant coconut sauce infused with lemongrass and kaffir lime leaves, fresh coriander and a touch of turmeric.
- 750 g fresh trevally ( note 1)
- 2 ripe tomatoes(diced)
- 3 sprigs fresh coriander (chopped) (Note 2)
- ½ lemon-juiced
- 2 tbsp oil- preferably coconut oil
- 1 can coconut milk 250 ml (or fresh milk from 2 coconuts)
- ½ white onion( sliced)
- 2 green chillies- ideally goat chilli- sliced in two with seeds removed (note 3)
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- ¼ tsp turmeric powder
- 2 fresh cinnamon leaves or ¼ tsp of cinnamon powder
- 300 ml water ( only if using tinned coconut milk (note4)
- salt and pepper
- 2 Kafir lime leaves -left whole
- 1 stem Lemongrass bruised
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Wash the fish with cold water and pat dry. Cut into bite size pieces and place in a medium size bowl.
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Season with salt and cracked pepper and toss in the lemon juice. Cover and place in the refrigerator for about 1 hour.
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In a pot, put oil then heat for a few minutes. Then add the sliced onion and sweat for about 2 minutes until translucent and fragrant.
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Add the diced tomato, chopped coriander , garlic and ginger, and turmeric powder.
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Mix well with a wooden spoon. Allow to simmer for about 5 minutes.
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After 5 minutes of cooking, add the coconut milk and water. Mix well with a wooden spoon and add the bouquet garni, if you have made one, as well as the chilli and simmer for about 5 minutes.
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Add the seasoned fish and simmer for no more than 10 minutes, being very careful not to overcook the fish.
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At the end of cooking, remove the bouquet garni and chilli, and serve over plain boiled rice and snake gourd salad
- You can use any type of fish for this delicious dish, except shark and rays. In Seychelles, however, it is traditionally made with trevally and mackerel and is always served with plenty of rice.
- You may choose to chop your coriander and add it to your dish or leave it whole and add it to your bouquet garni.
- You may decide to leave the seeds in your chilli if you wish to have a more lively dish.
- If you are using tinned coconut milk add 300ml of water. This is because the tinned coconut milk contains thickener that will make your bouyon too thick. You do not have to add extra water if you are preparing fresh coconut milk.