This full flavoured fruit bat curry, marinated in vinegar, salt and cloves and then cooked into a spicy curry has been, since early settlement, a delicacy in the Seychelles.
The Seychelles fruit bat or Seychelles flying fox (Pteropus Seychellensis) is a megabat found on the granitic islands of Seychelles and is primarily frugivorous, meaning that they mostly consume fruit. Megabats are so called for their larger weight and size, weighing up to one kilogram with wingspans reaching over one meter in length. The fruit bat is a significant component of the ecosystems for the islands, dispersing the seeds of many tree species.
The fruit bats are incredibly noisy creatures, especially when feeding in groups at night. They can be identified by a range of piercing shrieks, wing claps and chattering sounds.
Unlike fruit bats in other countries, the fruit bats of the Seychelles are free of viruses and are safe to eat. They also make very good pets. I had one as a pet and it was called her ‘Tililine’.
Some historical Trivia
The Early Years
The fruit bats was initially enjoyed by the slaves who had little access to meat. The bats, which were very abundant at that time, were caught by hitting them with stones , as well as by using wooden clubs, slings and catapults. The landowners in the early 1940s, who had by then also developed a taste for the fruit bats, bought air rifles for the purpose of shooting them.
After the Coup D’état
Unfortunately, after the coup d’état in 1977 all rifles had to be handed in to the authorities. Consequently, the population of fruit bats soared, to the extent that they were considered as pests simply because they would pick ripe fruits before their rightful owners could harvest them. Other ways to catch them had to be found and the main method to catch them was by using a big net, strategically placed between two fruit trees that are bearing ripe fruits. They would fly into the net and get tangled up. This method is still being used to this day. There are other methods being used but the net is the most humane one.
Preparing the Fruit Bat
Skin the animal
To prepare the fruit bat for the fruit bat curry you have to skin the body of the bat. Hook the bat by the head, cut the skin around the neck, then cut the skin on the back of the bat and pull it towards the both hind legs. Cut the limbs off at the first joint and remove the skin completely.
Males have enlarged androgen-sensitive sebaceous glands in the skin on their shoulders that they use for scent-marking their territories, particularly during the mating season. The secretions of these glands consist of up to 65 chemical compounds. Removing the skin eliminates this potential contamination.
The second step is to cut off the the wings and head and discard and remove all internal organs.
Remove the glands
The third step is more tricky and this involves removing the glands. These glands have to be removed because if they are not removed they will impart a very bitter taste to the dish. There are two glands on both sides of the neck, under all the limbs and one on each side of the vertical column close to where the kidneys are located. Care should be taken not to cut through the glands when removing them. A sharp knife is all what is needed. If you have difficulty locating the glands, please get help.
Wash
Once the glands have been removed, thoroughly wash the meat under running water and cut into bite size portions. Wash again to remove the splinters from the broken small bones.
Prepare the marinade.
The flesh of the fruit bat has a very fruity and gamy flavour. The fruity flavour is imparted in the meat by the numerous fruits and flowers that the bats consume. The flesh can also be tough and is therefore recommended that it is marinated for a few hours before cooking, although some locals will only marinade for about 15 minutes. The marinating assists in mellowing the gamy flavour as well as in tenderising the meat. The marinade consisits of vinegar, salt and cloves.
If the flesh looks very tough, do not hesitate to add some cut green pawpaw in your marinade as this will help tenderise the meat. Do no cook the pawpaw as heat destroys the enzyme, papain, which is the natural tenderiser.
A word of advice
Fruit bats are notoriously bony, so do get prepared to use your fingers and suck the bones to get the meat off.
Here is your recipe for Fruit Bat Curry- Kari Sousouri
This full flavoured fruit bat curry, marinated in vinegar, salt and cloves and then cooked into a spicy curry has been, since early settlement, a delicacy in the Seychelles.
- 100 ml vinegar
- 2 whole cloves
- 1 Green pawpaw- sliced , optional
- Enough water to cover meat
- 1 tsp salt
- 4 Fruit Bats- cleaned as explained in blog
- 1 onion-chopped
- 3 tbsp vegetable oil
- 3 tbsp curry powder
- ½ tsp ground turmeric
- 4 cloves of garlic, crushed
- 3 tsp fresh crushed ginger
- 1 tbsp tomato puree
- 1 tsp tamarind paste
- 1 tsp cumin seed
- 1 tsp coriander seeds
- A few curry leaves
- 2 potatoes, peeled and cubed.
- 500 ml water- approximately
- Cracked pepper and salt
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Skin and prepare the fruit bats as explained in the blog section.
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Place meat in a glass or stainless bowl, add all ingredients of the marinade. Add enough water to cover the meat. Mix thoroughly, cover bowl and place in the refrigerator for about two hours.
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Remove meat from the marinade, rinse and drain.
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Transfer to a bowl and add curry powder and turmeric, keep.
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Fry off cumin and coriander seeds in a pan until they start to pop. Pound in a pestle and keep.
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Heat oil in a pot and sweat onion, then add garlic and ginger and stir for about one minute.
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Add meat, the tamarind paste and the tomato puree, stir for a few seconds, add some water and simmer until meat becomes tender. Top up water if needed ensure that the meat does not burn. ( note 3 & 4)
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Add cubed potatoes, stir and simmer for about another 15 minutes. ( note 4) If curry is too dry add some water. However this curry is usually a semi-dry curry.
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Add curry leaves and extra garlic if needed and` place lid on pot and remove from heat. Let rest for about 10 minutes to allow the flavors to marry.
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Season and serve with boiled or steamed Basmati rice
- The flesh of the fruit bats can also be tough and it is consequently recommended that it is marinated for a few hours before cooking , although some locals will only marinade for about 15 minutes.
- If the flesh looks very tough add some cut green pawpaw in your marinade as this will help tenderise the meat. Do no cook the pawpaw as heat destroys the enzyme, papain, which is the natural tenderiser.
- The amount of water added depends on your preference. Some people like a curry with a lot of sauce and some prefer a fairly dry curry. The traditional curry is usually semi-dry.
- The bat meat can vary from tender to extremely tough. The cooking time will therefore vary.
- Do not add your potatoes too early and is may break up and thicken your curry too much.
Did you make this recipe?
I hope you will enjoy preparing this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
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