Seychellois Pwason Griye
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Ingredients
Protein
- 1 whole red snapper [1] cleaned and scaled, 2 lbs
Fish Seasoning Paste
- 2 cloves garlic grated
- 2 tbsp chopped cilantro or parsley
- 1-4 red chili (optional) finely chopped
Tamarind Chutney
- 1 small onion finely chopped
- 2 tsp sugar
- 1 cup finely chopped tomatoes
Packaged Food/Staples
- olive oil
- salt & pepper
Serve
- 1-2 lime or lemon for juice
- cooked rice
- fresh salad of your choice
Culinary Spice Kit
- 1 pouch Tamarind Chutney spices tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
- 1 pouch Pwason Griye spice blend ginger, cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper
Instructions
Tamarind Chutney
- In a small POT, heat 2 tbsp oil.
- Add onions and sugar.
- Cook over medium heat for 5 minutes. Stir frequently.
- Add tomatoes, salt to taste, and Tamarind Chutney spices.
- Cook over low heat for about 15 minutes to thicken the sauce.
- Let it cool.
Prepare the Fish
- In a BOWL, mix garlic, herbs, Pwason Griye spices, and 2 tbsp oil.
- Add chili (optional) and salt to taste. Mix well.
- To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
- Season the fish with salt and fill the slits with the paste.
- Rub all sides of the fish with oil.
Grill the Fish
- Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.
Serve
- Sprinkle the plated fish with lime juice.
- Serve pwason griye with the tamarind chutney, rice, and salad.
- Enjoy!
Notes
[1] Alternatives:
▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
Seychellois Pwason Griye
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
- 1 whole red snapper (cleaned and scaled, 2 lbs)
- 1 cup finely chopped tomatoes
- 2 tbsp chopped cilantro or parsley
- 1 small onion (finely chopped)
- 1 inch ginger (grated)
- 2 cloves garlic (grated)
- 1-2 lime or lemon
- 2 tsp sugar
- olive oil
- salt & pepper
Optional
- 1-4 red chili (finely chopped)
Suggested Sides
- cooked rice
- fresh salad of your choice
Culinary Spice Kit
- Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
- Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper
Chutney
- In a small POT, heat 1 tbsp oil.
- Add onions and sugar.
- Cook over medium heat for 5 minutes. Stir frequently.
- Add tomatoes, salt to taste, and Pwason Griye [1] spices.
- Cook over slow heat for about 15 minutes to thicken the sauce.
- Let cool.
Paste
- In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
- Add chili (optional) and salt to taste. Mix well.
- To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
- Season the fish with salt and fill the slits with the paste.
- Rub all sides of the fish with oil.
- Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.
Serve
- Sprinkle plated fish with lime juice.
- Serve it with rice, chutney, and salad.
- Enjoy!
▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.