Name: Fijian fish curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 800 gm snapper fillets, cut into 3cm pieces; Fried curry leaves, mixed chopped chillies, steamed basmati rice and tamarind chutney, to serve; CURRY BASE; 150 gm coconut milk powder; 40 gm ghee; 5 small red shallots, thinly sliced; 4 garlic cloves, thinly sliced; 1 sprig curry leaves; 2 small green chillies, chopped; 1 tsp fenugreek seeds, toasted, soaked in water for 5 mins (see note); 1 cinnamon quill, crumbled; 1 tsp fennel seeds; 5 cardamom pods, bruised; 2 tbsp each curry powder, ground turmeric, ground coriander, ground cumin; 1 tsp chilli powder; 500 gm white fish frames, chopped, rinsed; COCONUT SAMBAL; 1 small coconut, grated or 80gm desiccated coconut; 1 tbsp Maldive fish (see note); 1 tbsp freshly grated turmeric; 3 tsp chilli powder; 1 small red onion, very finely chopped; ½ tsp black peppercorns, crushed; Juice of 2 limes

Rich in flavour and tradition, Fijian fish curry blends aromatic spices with seafood flavours to create a warming dish. This version comes from one of the island’s leading luxury resorts, Nanuku Resort, and comes served with a coconut sambal featuring snapper. Full of flavour and a wonderful reflection of culture and community, the dishes of Fiji never fail to delight – particularly when the temperature drops and comfort food is in order.

Note: To toast fenugreek seeds, place in a small dry frying pan; stir over medium heat until fragrant (3-5 minutes). Maldive fish, or dried tuna, is available from Asian grocers. Snapper fillets can easily be replaced with any other fleshy white fish fillets for ease, just ensure to adjust the cook time accordingly.

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Ingredients

800 gm snapper fillets, cut into 3cm pieces

Fried curry leaves, mixed chopped chillies, steamed basmati rice and tamarind chutney, to serve

CURRY BASE

150 gm coconut milk powder

40 gm ghee

5 small red shallots, thinly sliced

4 garlic cloves, thinly sliced

1 sprig curry leaves

2 small green chillies, chopped

1 tsp fenugreek seeds, toasted, soaked in water for 5 mins (see note)

1 cinnamon quill, crumbled

1 tsp fennel seeds

5 cardamom pods, bruised

2 tbsp each curry powder, ground turmeric, ground coriander, ground cumin

1 tsp chilli powder

500 gm white fish frames, chopped, rinsed

COCONUT SAMBAL

1 small coconut, grated or 80gm desiccated coconut

1 tbsp Maldive fish (see note)

1 tbsp freshly grated turmeric

3 tsp chilli powder

1 small red onion, very finely chopped

½ tsp black peppercorns, crushed

Juice of 2 limes

Method

For curry base, whisk coconut milk powder with 750ml warm water, then set aside. Heat ghee in a large heavy-based saucepan until just starting to smoke. Add shallot, garlic, curry leaves and chilli, and cook until shallot is translucent (8-10 minutes). Add drained soaked fenugreek seeds and dry spices, and cook, stirring until fragrant (2-3 minutes). Add fish frame and cook, stirring, until opaque (3-5 minutes). Deglaze pan with 500ml water and simmer until nearly evaporated.

Add reconstituted coconut milk to the curry base and bring to the boil. Reduce heat slightly and simmer until well-flavoured (5-7 minutes). Remove from heat and stand for 10 minutes, then strain into a wide clean saucepan, discarding solids. Set aside until ready to serve.

For coconut sambal, place grated coconut, Maldive fish, turmeric, chilli powder, onion and black peppercorn in a mortar. Pound with a pestle until well mixed. Add lime juice gradually, stirring to combine, then season with salt. Set aside until ready to serve.

To serve, bring curry base to a gentle simmer over medium heat. Add snapper pieces, cover with a lid and simmer gently until just cooked (5-6 minutes).

Top fish curry with fried curry leaves and mixed chilli, and serve with steamed basmati rice, tamarind chutney and coconut sambal.

Nanuku Resort