Fijian Coconut Fish Curry

Ingredients

• 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 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 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 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup green beans, trimmed and halved 1 cup green beans, trimmed and halved
• 1 cup cauliflower florets 1 cup cauliflower florets
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, coriander powder, and paprika. Stir well to create a spice blend.
4. 4.
   Add the spice blend to the pan and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
5. 5.
   Pour in the coconut milk and stir well to combine with the spices. Bring the mixture to a simmer.
6. 6.
   Add the diced tomatoes, sliced bell peppers, green beans, and cauliflower florets to the pan. Stir to coat the vegetables with the curry sauce.
7. 7.
   Gently place the fish chunks into the pan, making sure they are submerged in the sauce. Cover the pan and simmer for about 10-15 minutes, or until the fish is cooked through and the vegetables are tender.
8. 8.
   Stir in the fish sauce and season with salt to taste.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, snapper, or grouper for this recipe. Make sure to cut the fish into evenly sized chunks to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. This will result in a creamy and flavorful curry.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• Feel free to add other vegetables such as carrots, zucchini, or eggplant to customize the dish to your liking.
• If you prefer a thicker curry, simmer the sauce uncovered for a few extra minutes to allow it to reduce and thicken.
• Adjust the seasoning according to your taste preferences by adding more salt or spices if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Fijian Coconut Fish Curry hot with steamed rice or warm roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, serve the curry in a shallow bowl with a sprinkle of chopped cilantro on top. Accompany it with a side of steamed rice or roti.