Solomon Islands-style Coconut Fish Curry

Ingredients

This Solomon Islands adaptation of the French classic, Sole à la Normande, replaces the traditional butter and cream with coconut milk, giving the dish a tropical twist. The use of local fish and the addition of aromatic spices such as turmeric and ginger further enhance the flavors, making it a unique and delicious fusion of French and Solomon Islands cuisines. We alse have the original recipe for Sole à la Normande, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as snapper or grouper 500g (1.1 lb) fresh fish fillets, such as snapper or grouper
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 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
• Juice of 1 lime Juice of 1 lime
• Handful of fresh cilantro (coriander), chopped Handful of fresh cilantro (coriander), chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

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 is translucent and fragrant.
3. 3.
   In a small bowl, combine the ground turmeric, cumin, coriander, and paprika. Stir well to create a spice mixture.
4. 4.
   Add the spice mixture to the pan and cook for 1-2 minutes, stirring constantly to toast the spices.
5. 5.
   Pour in the coconut milk and stir to combine with the spices.
6. 6.
   Add the diced tomatoes and season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   Gently place the fish fillets into the curry sauce, ensuring they are fully submerged. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Squeeze the lime juice over the curry and sprinkle with fresh cilantro.
9. 9.
   Serve the Coconut Fish Curry hot with steamed rice or roti bread.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets that are firm and have a mild flavor. Snapper or grouper work well in this recipe.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid 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 curry, simmer the sauce for a few extra minutes to reduce and thicken it.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices if desired.
• Garnish the dish with toasted coconut flakes for added texture and flavor.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Coconut Fish Curry hot over a bed of steamed rice or with warm roti bread. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Present the Coconut Fish Curry in a vibrant bowl, allowing the rich yellow curry to stand out. Sprinkle some chopped cilantro on top for a pop of green color. Serve with a side of steamed rice or roti bread.