Vanuatuan Coconut Fish Curry

Ingredients

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 cups taro leaves, chopped 2 cups taro leaves, chopped
• 2 cups yams, peeled and cubed 2 cups yams, peeled and cubed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the turmeric powder and chili powder, and cook for a minute to release the flavors.
5. 5.
   Pour in the coconut milk and bring to a gentle simmer.
6. 6.
   Add the fish chunks, taro leaves, and yams to the pan.
7. 7.
   Season with salt to taste.
8. 8.
   Cover the pan and let the curry simmer for about 15-20 minutes, or until the fish is cooked through and the yams are tender.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve hot with steamed rice or cassava.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping.
• Yams — Choose yams that are firm and free from blemishes. Peel and cube them just before adding to the curry to prevent discoloration.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your taste preference.
• If taro leaves are not available, you can substitute with spinach or kale.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• To enhance the flavor, marinate the fish chunks with a squeeze of lime juice and a pinch of salt before adding them to the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Vanuatuan Coconut Fish Curry hot with a side of steamed rice or cassava. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the curry in a vibrant bowl, allowing the rich golden sauce to shine. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of steamed rice or cassava on a separate plate to create an enticing visual contrast.