National Dish Seychelles: Cari Zourit (Recipe)
In this article
Cari Zourit is octopus curry in coconut milk, and it is the dish the Seychelles is known for. Zourit is Creole for octopus. The curry is mild, aromatic rather than hot, with the coconut carrying curry leaves, ginger and turmeric.
About Cari Zourit
Seychellois Creole cooking sits between East Africa, India and France. The curry powder is local, the coconut is from the trees on the beach, and the octopus comes off the reef.
Octopus needs either very fast cooking or very slow. Anything in between gives rubber, and this recipe takes the fast route.
Ingredients (serves 1–2)
- 500 g fresh octopus
- 200 ml coconut milk
- 1 onion
- 2 cloves of garlic
- 1 red pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon curry paste
- Salt and pepper to taste
- Fresh coriander, to garnish
Shopping for the ingredients
Frozen octopus is better than fresh here, because freezing breaks down the muscle and tenderises it. Fishmongers will confirm this. Fresh curry leaves if you can get them, and a Creole masala rather than a generic curry powder.
Preparing the dish
If the octopus is raw, simmer it in unsalted water for 40 minutes until a knife slides in easily, then cool it in the liquid and slice. Trying to cook raw octopus in a fifteen-minute curry gives an unpleasant result.
Step-by-step instructions
- Simmer raw octopus in unsalted water for 40 minutes until tender, cool in the liquid and slice into rings.
- Heat a little oil in a pan and add the onions and garlic.
- Fry the mixture until golden brown.
- Add the pepper and the spices and fry briefly to wake up the aromas.
- Add the octopus rings to the pan and sear for about 2–3 minutes.
- Pour in the coconut milk and let the curry simmer gently for 10 minutes without boiling.
- Season with salt and pepper and garnish with freshly chopped coriander.
Gluten-free / lactose-free version
Coconut milk does the enriching, so the dish is naturally lactose-free. Check the curry paste for wheat; otherwise it is gluten-free.
Tips for vegans and vegetarians
Jackfruit curry is a real Seychellois dish and uses the same coconut and spice base. Green jackfruit takes on a texture close to seafood. King oyster mushrooms are the other option.
More tips and tricks
Freeze the octopus first, or buy it frozen. Do not boil the coconut milk. And keep the curry mild: Seychellois curries are aromatic rather than fierce, and dumping in chilli misses the character.
Adapting the recipe to your taste
Green mango or tamarind adds sourness. Curry leaves and a cinnamon stick deepen it. Tamarind fish curry is the sharper alternative.
Ingredient substitutions
Squid works with much shorter cooking. Prawns are the easy version. Coconut cream in place of milk for a richer sauce.
Drink pairing ideas
Seybrew, the local lager. Fresh coconut water. Calou, the palm wine, if you find it.
Serving and presentation ideas
Serve it over rice with a chatini, a fresh relish of grated green papaya or apple with chilli and lime, on the side. Coriander over the top. Lentils are often on the same plate.
A bit of history
The Seychelles were uninhabited until French settlement in the eighteenth century, and the population descends from French planters, enslaved East Africans and later Indian and Chinese arrivals. The Creole cuisine reflects all of it. Cari zourit anchors Seychellois cuisine.
More recipe ideas
Summary: Cari Zourit
Cari zourit is octopus simmered in a mild coconut curry. Use frozen octopus, cook it tender before the curry, and keep the coconut milk below a boil.
