Vanuatuan Coconut Fish Curry

Ingredients

While the original Polish Marcinek is a hearty meat-based dish, the Vanuatuan Coconut Fish Curry is a seafood-based curry that highlights the abundance of fresh fish found in the waters surrounding Vanuatu. The flavors of the two dishes also differ significantly, with the Vanuatuan version incorporating tropical spices and coconut milk to create a vibrant and exotic taste experience. We alse have the original recipe for Marcinek, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as mahi-mahi or snapper 500g (1.1 lb) fresh fish fillets, such as mahi-mahi or snapper
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 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
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

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.
   In a large pan, heat the coconut oil over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the ground turmeric, cumin, coriander, and paprika to the pan. Stir well to coat the onions and spices evenly.
4. 4.
   Add the diced tomatoes and cook for a few minutes until they start to soften.
5. 5.
   Pour in the coconut milk and fish sauce. Stir to combine all the ingredients.
6. 6.
   Gently place the fish fillets into the pan, ensuring they are submerged in the curry sauce.
7. 7.
   Cover the pan and simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Squeeze the lime juice over the curry and season with salt and pepper to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Vanuatuan Coconut Fish Curry hot with steamed rice or traditional Vanuatuan bread.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets that are firm and have a mild flavor. Mahi-mahi or snapper work well in this recipe. Ensure the fish is cooked gently to maintain its delicate texture.

Tips & Tricks

• If you prefer a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• For a more authentic Vanuatuan touch, you can add diced pineapple or mango to the curry for a hint of sweetness.
• Adjust the consistency of the curry by adding more coconut milk if desired.
• Freshly squeezed lime juice adds a tangy and refreshing element to the dish.
• Experiment with different types of fish to discover your favorite flavor combination.

Serving advice

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

Presentation advice

Present the Vanuatuan Coconut Fish Curry in a vibrant serving dish, allowing the rich yellow curry to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.