Coconut Fish Curry — Print Recipe

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.

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.