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Kelevi Ika
Fish in Coconut Gravy
A comforting Tongan dish featuring pan-fried fish in a rich, savory gravy made with coconut milk, onions, and garlic. It highlights Tonga's abundant fresh seafood and the staple use of coconut.
ð§ ææ
- 600 g Firm white fish fillets (e.g., snapper, mahi-mahi)(cut into serving portions)
- 400 ml Coconut milk(full-fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tbsp Vegetable oil or coconut oil
- to taste Salt
- to taste Black pepper
- 1/4 tsp Optional: Chili flakes
ðšâð³ äœãæ¹
- 1
Pat the fish fillets dry and season generously with salt and pepper.
- 2
Heat the oil in a large skillet over medium-high heat. Sear the fish fillets for about 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
- 3
In the same skillet, reduce the heat to medium. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- 5
Pour in the coconut milk. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. If using, stir in chili flakes.
- 6
Simmer the sauce for about 5-7 minutes, or until it has thickened slightly. Season with salt and pepper to taste.
- 7
Return the fish fillets to the skillet, spooning the gravy over them. Let them warm through in the sauce for 2-3 minutes.
- 8
Serve the Kelevi Ika hot, with steamed taro, yams, or rice.
ð¡ ããã®ã³ã
- âEnsure the fish is fresh for the best flavor.
- âDon't overcook the fish; it should be moist and flaky.
- âAdjust the amount of chili flakes to your spice preference.
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- Add sautéed mushrooms or bell peppers to the gravy.
- Use other types of firm white fish.
- For a richer sauce, use a combination of coconut milk and a splash of heavy cream.