Vanuatu 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
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 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): 22g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the curry powder, turmeric powder, and paprika. Stir well to coat the onions and spices.
4. 4.
   Pour in the coconut milk and stir to combine.
5. 5.
   Add the diced tomatoes and fish sauce. Simmer for 5 minutes.
6. 6.
   Gently place the fish chunks into the curry sauce. Cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
7. 7.
   Stir in the lime juice and season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, snapper, or halibut for this recipe. Make sure the fish is fresh and free from any unpleasant odors.
• Coconut milk — Use full-fat coconut milk for a rich and creamy curry. Shake the can well before opening to ensure the coconut cream and water are well combined.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the curry.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Feel free to add vegetables such as bell peppers, green beans, or spinach to the curry for added nutrition and color.
• Adjust the level of salt and lime juice according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Vanuatu Coconut Fish Curry hot over steamed rice or with crusty bread to soak up the delicious sauce. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Vanuatu Coconut Fish Curry in a vibrant bowl, allowing the rich yellow curry to stand out. Sprinkle some chopped cilantro on top for an appealing pop of green.