🍽 Recipe Card - Fry Seim -

🍽 Recipe Card - Fry Seim

A classic Trinidadian vegan dish made with tender seim sautéed in olive oil, onions, garlic, tomato, and hot pepper. Simple, wholesome, and deeply flavorful, this recipe celebrates the natural taste of seim and the technique passed down through generations of Indo-Trinidadian cooks. Serve it with sada or dosti roti for breakfast, or enjoy it as a light, nourishing dinner.

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Indian, Trinidad, Trinidadian, West Indian

Keyword: caribbean food, easy dinner, fry seim, how to cook seim, trini fry seim, trinidad seim recipe, vegan dinner, west indian breakfast, west indian food

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 165kcal

Equipment

Dutch oven or heavy pot
Wooden spoon
Knife and cutting board
Measuring spoons

Ingredients

1 ¼ lbs fresh or frozen seim val papdi, cut into 1-inch pieces
6 tbsp extra-virgin olive oil
1/2 tsp whole cumin seeds optional
pinch methi seeds
½ onion thinly sliced
2 tbsp minced garlic or to taste
Hot pepper to taste
1 ripe tomato chopped
Salt to taste

Instructions

Prepare the seim: Remove side strings from fresh pods and cut into 1-inch pieces. If using frozen (val papdi), thaw before cooking.
Heat oil: Place the pot over high heat and add olive oil. When hot, toast cumin seeds and methi seeds (if using) until fragrant and golden.
Sauté aromatics: Add onion, garlic, and hot pepper; cook until golden brown.
Add seim and tomato: Stir in seim and tomato, season with salt, and cook on high 1–2 minutes.
Steam until tender: Cover, reduce heat to low, and cook 20–30 minutes, stirring every 5 minutes. Let the steam drip back each time you lift the lid.
Adjust seasoning: Taste and add more salt if needed. Serve hot.

Nutrition