Coconut Fish Curry

Name: Coconut Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: I-Kiribati
Ingredients: 500g firm white fish, cubed; 300ml coconut cream; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp curry powder; 1 tomato, diced; 1 tbsp vegetable oil; Salt to taste; 1 lime, juiced; Fresh chili to taste

Te ika ni curry (teh EE-kah nee KUH-ree)

Fish Simmered in Spiced Coconut

⏱ Prep Time 35 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 383 kcal

Firm white fish chunks simmered in a mildly spiced coconut cream sauce with onions and curry powder. A modern I-Kiribati dish reflecting Indian and Asian trade influences.

Nutrition & Info

Protein 34.0g

Carbs 10.0g

Fat 23.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

deep skillet or pot knife wooden spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: lime wedge, sliced chili

Accompaniments: white rice or coconut rice

Ingredients

500g firm white fish, cubed
300ml coconut cream
1 large onion, diced
3 cloves garlic, minced
2 tsp curry powder
1 tomato, diced
1 tbsp vegetable oil
Salt to taste
1 lime, juiced
Fresh chili to taste

Instructions

1
Cut firm white fish into large chunks about four centimeters across. Season with salt and half the lime juice.
2
Heat oil in a deep skillet over medium heat. Add onion and garlic, cooking until soft and fragrant.
3
Add curry powder and stir for one minute until the spices bloom and release their aroma.
4
Add diced tomato and cook for three minutes until it breaks down into a rough sauce.
5
Pour in coconut cream and bring to a gentle simmer. Do not boil vigorously or the cream may separate.
6
Add fish chunks gently, spooning sauce over them. Simmer for ten minutes until fish is cooked through and flakes easily.

💡

Did You Know?

Curry powder arrived in Kiribati through Fijian-Indian trading networks and has become a pantry staple in urban South Tarawa households.

Chef's Notes

Equipment Tips

deep skillet or pot
knife
wooden spoon

Garnishing

lime wedge, sliced chili

Accompaniments

white rice or coconut rice

The Story Behind Coconut Fish Curry

This dish illustrates the dynamic evolution of I-Kiribati cuisine through contact with other Pacific cultures. Curry powder came to Kiribati through trade connections with Fiji, which has a large Indian diaspora community. I-Kiribati cooks adapted the spice to their coconut-and-fish foundation, creating a fusion dish that feels both familiar and new. On South Tarawa, where shops stock imported goods, this curry has become a popular dinner option that adds variety to the traditional fish-and-coconut repertoire.

🕐 Traditionally enjoyed dinner 📜 Origins: 20th century trade influence

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