Vanuatu Coconut Fish Curry

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into chunks 500g (1.1 lb) firm white fish fillets, cut into chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup green beans, trimmed 1 cup green beans, trimmed
• 1 cup fresh cilantro, chopped 1 cup fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, and paprika. Mix well.
4. 4.
   Add the spice mixture to the pan and cook for 1-2 minutes, stirring constantly to release the flavors.
5. 5.
   Pour in the coconut milk and stir until the spices are well incorporated.
6. 6.
   Add the diced tomatoes, sliced bell peppers, and green beans to the pan. Stir to combine.
7. 7.
   Gently place the fish chunks into the curry sauce, making sure they are submerged. Season with salt and pepper.
8. 8.
   Cover the pan and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
9. 9.
   Stir in the chopped cilantro and lime juice. Adjust the seasoning if needed.
10. 10.
    Serve the Vanuatu Coconut Fish Curry hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and firm to maintain their texture during cooking. If using frozen fish, thaw it completely before adding it to the curry.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. This will result in a creamy and consistent curry sauce.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• Feel free to add other vegetables such as eggplant or zucchini to the curry for added variety.
• Serve the curry with a side of naan bread or roti to soak up the delicious sauce.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce.
• Garnish the dish with additional fresh cilantro leaves for a burst of freshness.

Serving advice

Serve the Vanuatu Coconut Fish Curry hot over a bed of steamed rice. The fragrant aroma and vibrant colors of the dish make it an enticing centerpiece for any meal. Add a squeeze of lime juice on top for an extra tangy kick.

Presentation advice

Present the Vanuatu Coconut Fish Curry in a shallow serving dish to showcase the colorful vegetables and chunks of fish. Garnish with a sprig of fresh cilantro and a lime wedge for an appealing visual touch.