Prep time: 30 minutes

Cook time: 25 minutes

Serves: 4 (with other courses in an Creole meal)

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A delicious international curry adapted from Chef Daniel Louis’ recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant.


  • ½ cup Basmati rice
  • ½ small onion, chopped fine
  • ½” piece ginger, chopped fine
  • 2 cloves garlic, minced
  • 4-5 pieces curry leaves
  • ½ red bell pepper, chopped fine
  • 3 whole cloves
  • 1 cup water
  • ¼ teaspoon cinnamon, ground
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper, ground
  • 2 tablespoon parsley for garnish
  • 2 tablespoons ghee



  • Soak Basmati rice in water for ½ hour.
  • Heat ghee in a wok or deep frying pan on medium heat. Add onion, ginger, garlic, curry leaves, cloves, and red pepper and stir for a minute, until onion becomes translucent.
  • Drain rice and add to pan, along with 1 cup water, cinnamon, salt, turmeric, and black pepper.
  • Bring rice to a boil. Slow to simmer and cover and cook for 20 minutes on low heat.
  • Garnish with parsley and serve with Creole Banana Curry or Creole Prawn Curry.


Critical Ingredients:

Cloves can easily be left out, and instead of cinnamon powder, you can use whole cinnamon. While ghee is not essential, it does add a unique flavour. You can substitute it with sunflower or another neutral flavoured oil. If you have no parsley, thyme will add original creole flavour too.

Seychellois Creole Rice

Seychellois Creole Rice

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