Fijian-style Coconut Hilsa Curry

Ingredients

While the original Bangladeshi Shorshe Ilish is known for its mustard-based sauce, the Fijian adaptation replaces the pungent mustard with the creamy richness of coconut milk. This gives the dish a milder and more tropical flavor profile, perfectly suited to the Fijian cuisine. Additionally, the Fijian version may incorporate local spices and herbs to enhance the dish's tropical essence. We alse have the original recipe for Shorshe ilish, so you can check it out.

• 500g (1.1 lb) hilsa fish fillets 500g (1.1 lb) hilsa fish fillets
• 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-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 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 cup coconut milk 1 cup 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, 18g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced green chilies. Sauté until the onions turn translucent.
3. 3.
   Sprinkle turmeric powder, cumin powder, and coriander powder over the sautéed mixture. Stir well to combine the spices.
4. 4.
   Gently place the hilsa fish fillets into the pan and coat them with the spice mixture.
5. 5.
   Pour the coconut milk into the pan, ensuring the fish is submerged in the liquid.
6. 6.
   Season with salt to taste and bring the curry to a gentle simmer.
7. 7.
   Cover the pan and let the curry cook for about 10-15 minutes, or until the fish is cooked through and flakes easily.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Hilsa fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If hilsa fish is not available, you can substitute it with any firm white fish like cod or tilapia.
• 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 pinch of chili flakes or a finely chopped red chili to the curry.
• If you prefer a thicker curry, simmer the coconut milk for a few minutes before adding the fish.
• Serve the Coconut Hilsa Curry with steamed rice and a side of fresh lime wedges for a burst of tanginess.

Serving advice

Serve the Coconut Hilsa Curry hot with steamed rice. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Coconut Hilsa Curry in a vibrant serving dish, allowing the rich yellow color of the curry to shine through. Place a few sprigs of fresh cilantro on top for an appealing visual touch.