Fijian Coconut Fish Curry
A fragrant and creamy curry featuring tender white fish simmered in coconut milk with aromatic spices, tomatoes, and spinach. This dish highlights the fresh flavors of Fiji and is quick to prepare.
🧂 Ingredients
- 600 g Firm white fish fillets(e.g., snapper, mahi-mahi, cod; cut into bite-sized pieces)
- 2 tablespoons Coconut oil
- 1 large Yellow onion(chopped)
- 3 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1.5 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cumin
- 2 medium Tomatoes(diced)
- 400 ml Full-fat coconut milk(1 can)
- 150 g Fresh spinach(washed)
- 1 teaspoon Salt(or to taste)
- Fresh cilantro(chopped, for garnish)
- Steamed rice(for serving)
👨🍳 Instructions
- 1
Heat coconut oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 3
Stir in the curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to break down.
- 5
Pour in the coconut milk and bring to a gentle simmer. Season with salt.
💡 Tip: Use full-fat coconut milk for a richer, creamier curry. - 6
Gently add the fish pieces to the simmering sauce. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Avoid over-stirring to prevent the fish from breaking apart.
- 7
Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
- 8
Garnish with fresh cilantro and serve immediately with steamed rice.
💡 Tip: Taste and adjust seasoning if needed.
💡 Pro Tips
- ✓Ensure the fish is cut into uniform pieces for even cooking.
- ✓If you prefer a thicker curry, you can simmer it uncovered for a few extra minutes.
- ✓A squeeze of lime juice at the end can brighten the flavors.
🔄 Variations
- Add other seafood like shrimp or calamari along with the fish.
- Include a finely chopped chili pepper with the aromatics for a spicier curry.