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Recipe

  • Recipes
  • Ingredient
  • Fish

Fijian fish curry

Fill your kitchen with the aromas of a tropical Fijian curry. Simmered in an aromatic coconut milk sauce, have this tender fish curry on the table in 35 minutes.

Ingredients

  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm-piece fresh ginger, peeled, finely grated
  • 1 small fresh red chilli, deseeded, finely chopped
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 250g cherry tomatoes, halved
  • 400ml can coconut milk
  • 800g firm white fish fillets, cut in 4cm pieces
  • 1-2 tbsp fresh lime juice, to taste
  • Fresh coriander sprigs, to serve
  • 450g packet microwave basmati rice, warmed
  • Lime wedges, to serve (optional)
Pineapple chilli salsa
  • 1 small fresh pineapple, finely chopped
  • 1/2 small fresh red chilli, deseeded, finely chopped
  • 1 tbsp fresh lime juice

Direction

  1. Heat oil in a saucepan over medium heat. Add three-quarters of the onion. Stir for 2-3 minutes or until softens slightly. Stir in garlic, ginger and chilli until aromatic. Add garam masala, turmeric and cumin. Cook for 30 seconds or until well combined.
  2. Add the tomato and cook, stirring occasionally, for 3-4 minutes or until the tomato begins to soften. Pour in the coconut milk and bring to the boil. Add the fish then reduce heat to medium-low. Partially cover and simmer for 5 minutes or until the fish is just cooked through. Gently stir in the lime juice. Season well.
  3. Combine all the salsa ingredients and remaining onion in a small bowl. Top the curry with coriander and serve with the rice, salsa and lime wedges, if using.