Fijian-style Layered Potato Bake

Ingredients

In this Fijian adaptation, we replace the traditional Hungarian ingredients like sausage and sour cream with Fijian staples such as seafood or chicken and coconut milk. The spices are also modified to include turmeric, ginger, and garlic, which are commonly used in Fijian cooking. These changes infuse the dish with a tropical twist, giving it a unique Fijian flavor profile. We alse have the original recipe for Rakott krumpli, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 500g (1.1 lbs) seafood (such as prawns or fish) or chicken, cooked and shredded 500g (1.1 lbs) seafood (such as prawns or fish) or chicken, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, sauté the chopped onion, minced garlic, and grated ginger until fragrant.
3. 3.
   Add the cooked and shredded seafood or chicken to the pan and cook for a few minutes.
4. 4.
   Stir in the turmeric powder, curry powder, salt, and pepper. Cook for another minute.
5. 5.
   Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   Grease a baking dish and layer half of the sliced potatoes at the bottom.
7. 7.
   Pour half of the seafood or chicken mixture over the potatoes, spreading it evenly.
8. 8.
   Repeat the layers with the remaining potatoes and seafood or chicken mixture.
9. 9.
   Pour any remaining coconut milk sauce over the top layer.
10. 10.
    Cover the baking dish with foil and bake for 45 minutes.
11. 11.
    Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.
12. 12.
    Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Be careful as turmeric can stain surfaces and clothing easily. Use a cutting board or wear gloves if desired.
• Seafood or chicken — Ensure the seafood or chicken is fully cooked before adding it to the dish to prevent any foodborne illnesses.
• Potatoes — Slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Fresh cilantro or parsley — Rinse the herbs thoroughly and pat them dry before chopping for garnish.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the onion and garlic mixture.
• Experiment with different seafood options such as prawns, fish, or even lobster for a luxurious twist.
• If you prefer a vegetarian version, substitute the seafood or chicken with tofu or a medley of roasted vegetables.
• Serve the Fijian-style Layered Potato Bake with a side of fresh tropical fruit salad to complement the flavors.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Fijian-style Layered Potato Bake hot, straight from the oven. Garnish with fresh cilantro or parsley for a pop of color and freshness. This dish pairs well with a side of steamed rice or roti to soak up the flavorful coconut milk sauce.

Presentation advice

To enhance the presentation, carefully arrange a few cooked prawns or fish fillets on top of the baked dish before serving. Sprinkle some extra turmeric powder or curry powder on the seafood for an added visual appeal. Serve the dish in individual ramekins for an elegant touch.