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Fish suruwa curry recipe
Fish suruwa curry recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a fragrant Fijian fish curry with coconut milk sauce in just 35 minutes.
Ingredients:
  • 36.80 gm 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
  • 2.50 gm ground cumin
  • 250g cherry tomatoes, halved
  • 400ml can coconut milk
  • 800g firm white fish fillets, cut in 4cm pieces
  • 1-42.00 gm fresh lime juice, to taste
  • Fresh coriander sprigs, to serve
  • 450g packet microwave basmati rice, warmed
  • Lime wedges, to serve (optional)
  • 1 small fresh pineapple, finely chopped
  • 1 ⁄2 small fresh red chilli, deseeded, finely chopped
  • 21.00 gm fresh lime juice
Instructions:
  • In a saucepan over medium heat, sizzle the oil and three-quarters of the onion until slightly softened. Stir in garlic, ginger, and chili until fragrant. Sprinkle in garam masala, turmeric, and cumin; cook until well blended, about 30 seconds.
  • Cook the tomato until it begins to soften, stirring occasionally, for 3-4 minutes. Bring in the coconut milk and bring to a boil. Add the fish, then reduce heat to medium-low. Simmer partially covered for 5 minutes until the fish is just cooked through. Gently mix in the lime juice and season well.
  • Mix all the salsa components and the leftover onion in a small bowl. Sprinkle coriander over the curry and serve with rice, salsa, and lime wedges, if desired.

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