Tongan Fish Curry with Coconut
A fragrant and mildly spiced fish curry, rich with coconut milk and local vegetables, showcasing the fresh seafood of Tonga.
🧂 Ingredients
- 500 g Firm white fish fillets(such as snapper or mahi-mahi, cut into chunks)
- 2 tbsp Coconut oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1 tsp Turmeric powder
- 1 tbsp Curry powder
- 400 g Tomatoes(diced)
- 400 ml Coconut milk
- 100 ml Vegetable broth
- 150 g Green beans(trimmed and cut)
- 1 medium Bell pepper(sliced)
- to taste Salt
- a handful Fresh cilantro(chopped, for garnish)
- for serving Lime wedges
👨🍳 Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat.
💡 Tip: Using coconut oil complements the other tropical flavors. - 2
Add chopped onion and sauté until softened, about 5 minutes.
- 3
Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Add turmeric and curry powder, cook for another minute, stirring constantly.
- 5
Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
💡 Tip: Allow the sauce to simmer and thicken slightly. - 6
Add green beans and bell pepper, cook for 5-7 minutes until tender-crisp.
- 7
Gently add the fish pieces to the simmering curry. Cook for 5-8 minutes, or until the fish is opaque and cooked through. Do not overcook.
💡 Tip: The residual heat will continue to cook the fish. - 8
Season with salt to taste. Serve hot, garnished with fresh cilantro and lime wedges.
💡 Pro Tips
- ✓Use fresh, high-quality fish for the best flavor.
- ✓Adjust the amount of curry powder to your spice preference.
- ✓Other vegetables like spinach, zucchini, or sweet potato can be added.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes for a spicier curry.
- Serve with steamed rice or taro for a complete meal.