Katkat banann

Name: Katkat banann
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Seychelles
Ingredients: 600 g green plantain flesh after peeling; 400 g fresh skinless boneless white fish fillet; 300 ml unsweetened coconut milk; 300 ml drinking water initially, adjusted as needed; 100 g sliced onion; 2 chopped garlic cloves; 10 g grated fresh ginger; 10 ml neutral oil; 1 small piece cinnamon stick; ¼ tsp salt and pepper, adjusted

🍌 Roughly mashed green plantain and flaked fish in a thick savoury coconut mixture.

Ingredients

600 g green plantain flesh after peeling
400 g fresh skinless boneless white fish fillet
300 ml unsweetened coconut milk
300 ml drinking water initially, adjusted as needed
100 g sliced onion
2 chopped garlic cloves
10 g grated fresh ginger
10 ml neutral oil
1 small piece cinnamon stick
¼ tsp salt and pepper, adjusted

Preparation

Wash whole plantains, trim ends and carefully score and remove skin. Weigh 600 g flesh and cut even 2 cm pieces. Check fish fillets and keep cold.

Soften onion in 10 ml oil about 5 minutes. Briefly add garlic and ginger without burning.

Add plantain, coconut milk, water and cinnamon. Bring to a simmer, cover and cook gently about 25 minutes, stirring and adding water if needed until plantain is tender.

Lay large fish pieces in the mixture and cook about 10 minutes until at least 63 °C inside the thickest piece; extend if needed.

Lift fish with a clean spoon, check bones again and flake. Remove cinnamon and roughly mash plantain in the liquid with a fork, without blending.

Return fish and heat gently 3–5 minutes, folding carefully. Adjust water and seasoning for a thick supple consistency; divide into four portions. Accompaniments are separate.