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Fijian Seafood Curry Recipe

Fijian Seafood Curry Recipe

The Fijian Seafood Curry Recipe is a dish that combines seafood, spinach, and rice in a flavorful and nutritious meal. This dish is known for its taste and health benefits.
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Fijian
Keyword: Fijian Seafood Curry Recipe
Servings: 8 People
Calories: 216 kcal
Fijian Seafood Curry Recipe

Equipment

  • Large Stew Pot

Ingredients

  • Coconut oil for frying
  • 2 onion peeled and diced
  • 3 cloves garlic minced
  • 2 teaspoon ground cumin
  • 2 teaspoon yellow mustard seeds
  • 2 tablespoon curry powder
  • 2 teaspoon turmeric powder
  • 4 tablespoons tomato paste
  • 4 tablespoons oyster sauce
  • 2 Tbsp Masala Piquant Post Fijian
  • 1 tsp sriracha optional for heat
  • 1 can coconut milk
  • 2 lbs. prawns I used peeled prawns and ling fish cut into bite sized pieces
  • Salt and pepper

Instructions

Heat coconut oil for frying in a large skillet over medium heat.

  • a. Dice 2 large yellow or white onions and add them to the skillet.
  • b. Sauté the onions until they turn translucent and develop a slight caramelization.
  • c. Minimize the heat, and add 3 cloves of minced garlic to the skillet. Cook for an additional minute.

Into the skillet, incorporate 2 teaspoons of ground cumin and 2 teaspoons of yellow mustard seeds.

  • a. Toast the spices for 1-2 minutes until they release their fragrance.
  • b. Blend in 2 tablespoons of curry powder and 2 teaspoons of turmeric powder.

Mix in 4 tablespoons of tomato paste, 4 tablespoons of oyster sauce, and 2 tablespoons of Piquant Post Fijian Masala.

  • a. Ensure all the ingredients are well combined.
  • b. For a spicier option, you can add 1 teaspoon of sriracha.

Pour a 14 oz. can of coconut milk into the skillet.

  • a. Stir the mixture until the sauce becomes smooth.
  • b. Bring it to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
  • c. Season the sauce with salt and pepper to taste.

Add 2 pounds of mixed seafood, including peeled prawns and ling fish cut into bite-sized pieces, to the skillet.

  • a. Gently stir to coat the seafood with the curry sauce.
  • b. Continue simmering for 5-7 minutes, or until the seafood is fully cooked.

In a separate pot, prepare rice according to your preferred method.

  • a. Serve the Fijian Seafood Curry over the cooked rice.
  • b. Optionally, garnish with fresh spinach leaves for added freshness.

Notes

a. Store leftovers in airtight containers to maintain freshness.
b. Refrigerate within 2 hours of cooking to prevent bacterial growth.
c. Label containers with the date to track freshness.
d. Consume leftovers within 3-4 days for optimal taste and safety.
e. Reheat in a microwave or on the stovetop until piping hot.
f. Do not refreeze previously frozen leftovers.

Nutrition

Calories: 216kcal | Carbohydrates: 10g | Protein: 18g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 974mg | Potassium: 415mg | Fiber: 2g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg
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