Fijian Fish Curry Recipe
A Fijian Style Fish Curry Recipe provides a very healthy dish that originates from Fiji. It is a flavorful and traditional recipe enjoyed by many in the Fijian cuisine.
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Servings: 8 People
Calories: 427 kcal
Equipment
- Large pot or deep skillet
- Utensils for stirring and serving
Ingredients
- 6 tablespoons vegetable oil
- 2 onions medium onion peeled and diced
- 2 cinnamon sticks
- 6 cloves garlic peeled and minced
- 3 long red chilies stems and seeds removed chopped
- 2 1/2 teaspoons garam masala
- 2 teaspoon ground cumin toasted
- 2 teaspoon ground turmeric
- 4 tomatoes medium finely diced
- 2 1/2 pounds white fish firm
- Juice of 1 lemon
- 3 cups coconut milk
- Salt to taste
- Freshly chopped cilantro for garnish
- Steamed white rice for serving
Instructions
Heat a large pot or deep skillet over medium heat. Add 6 tablespoons of vegetable oil.
- a. Ensure the oil covers the bottom of the pot evenly.
Add 2 medium diced onions to the heated oil and sauté until they become translucent.
- a. Stir the onions occasionally to prevent burning.
Place 2 cinnamon sticks into the pot with the sautéed onions and let them infuse the oil with their aroma.
- a. Keep the heat on medium to avoid burning the spices.
Stir in 6 cloves of minced garlic and 3 chopped long red chilies with seeds and stems removed. Continue cooking until the garlic becomes fragrant.
- a. Ensure the garlic doesn't brown excessively.
- b. Be cautious when handling chilies; wash hands afterward.
Sprinkle 2 1/2 teaspoons of garam masala, 2 teaspoons of ground toasted cumin, and 2 teaspoons of ground turmeric over the sautéed mixture. Stir well to coat the ingredients evenly.
- a. Garam masala adds a unique spice blend.
- b. Toasted cumin provides depth of flavor.
- c. Turmeric imparts a rich color and earthy taste.
Add 4 finely diced medium tomatoes and continue to cook until they soften and release their juices.
- a. Tomatoes add a tangy element to the curry.
Carefully place 2 1/2 pounds of firm white fish into the pot. Gently mix it with the spiced tomato mixture.
- a. Cut the fish into chunks for even cooking.
Squeeze the juice of 1 lemon over the fish and stir to incorporate the citrusy flavor.
- a. Lemon juice adds a refreshing zing to the curry.
Pour in 3 cups of coconut milk to create a creamy base for the curry. Stir well.
- a. Coconut milk lends richness and sweetness to the dish.
Allow the curry to simmer gently until the fish is cooked through and flakes easily with a fork. This may take about 10-15 minutes.
- a. Avoid overcooking the fish to maintain its texture.
Season the Fish Suruwa with salt to taste, ensuring the flavors are balanced.
- a. Taste and adjust the salt as needed.
Garnish the curry with freshly chopped cilantro for a burst of fresh herb flavor.
- a. Cilantro adds a pop of green and freshness to the dish.
Serve the Fish Suruwa hot over steamed white rice for a complete and satisfying meal.
- a. Rice complements the curry and soaks up the delicious sauce.
Notes
Use fresh fish for the best flavor.
Adjust the level of spiciness by adding more or fewer chilies.
Cut fish into uniform-sized pieces for even cooking.
Taste and adjust seasoning before serving.
Garnish with cilantro just before serving for a burst of freshness.
Nutrition
Calories: 427kcal | Carbohydrates: 10g | Protein: 31g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 91mg | Potassium: 835mg | Fiber: 2g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 4mg
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