Kovu Walu Curry

Ingredients

In the original Fijian cuisine, Kovu Walu is typically prepared by marinating the fish in lemon juice and spices, then grilling or baking it. However, in this South Asian adaptation, the fish is cooked in a rich and creamy curry sauce made with coconut milk and a blend of aromatic spices. This transformation adds a depth of flavor and a creamy texture to the dish, making it more suitable for South Asian cuisine. We alse have the original recipe for Kovu walu, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) 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-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and green chilies. Sauté for another minute.
4. 4.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, and chili powder with a little water to form a paste.
5. 5.
   Add the spice paste to the pan and cook for a minute, stirring continuously.
6. 6.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
7. 7.
   Add the fish chunks to the pan and season with salt. Gently stir to coat the fish with the curry sauce.
8. 8.
   Cover the pan and let the curry simmer for about 10-15 minutes, or until the fish is cooked through and tender.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve the Kovu Walu Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and firm. You can use any white fish variety such as cod, tilapia, or snapper for this recipe. If using frozen fish, thaw it completely before cooking to ensure even cooking and optimal flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes or a finely chopped fresh red chili to the curry.
• If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer the curry for a longer time to allow it to thicken naturally.
• Feel free to add vegetables such as bell peppers, peas, or spinach to the curry for added nutrition and flavor.
• Serve the Kovu Walu Curry with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kovu Walu Curry hot with steamed basmati rice or freshly baked naan bread. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Kovu Walu Curry in a vibrant serving dish, allowing the rich yellow curry to take center stage. Sprinkle some chopped cilantro on top for an appealing garnish. Serve with a side of steamed rice or naan bread to complete the presentation.