Go Back
–+ servings
Fijian Seafood Curry Recipe

Fijian Seafood Curry Recipe

216kcal
5 from 1 vote
Share Print
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
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.
Servings 8 People
Course Soup
Cuisine Fijian

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

Equipment

  • Large Stew Pot

Method

Heat coconut oil for frying in a large skillet over medium heat.
  1. a. Dice 2 large yellow or white onions and add them to the skillet.
  2. b. Sauté the onions until they turn translucent and develop a slight caramelization.
  3. 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.
  1. a. Toast the spices for 1-2 minutes until they release their fragrance.
  2. 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.
  1. a. Ensure all the ingredients are well combined.
  2. b. For a spicier option, you can add 1 teaspoon of sriracha.
Pour a 14 oz. can of coconut milk into the skillet.
  1. a. Stir the mixture until the sauce becomes smooth.
  2. b. Bring it to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
  3. 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.
  1. a. Gently stir to coat the seafood with the curry sauce.
  2. 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.
  1. a. Serve the Fijian Seafood Curry over the cooked rice.
  2. b. Optionally, garnish with fresh spinach leaves for added freshness.

Nutrition

Calories216kcalCarbohydrates10gProtein18gFat12gSaturated Fat9gPolyunsaturated Fat0.4gMonounsaturated Fat1gTrans Fat0.01gCholesterol143mgSodium974mgPotassium415mgFiber2gSugar2gVitamin A349IUVitamin C5mgCalcium99mgIron3mg

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.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!