Coconut Fish Curry

Name: Coconut Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ni-Vanuatu
Ingredients: 600g white fish fillets; 2 cups coconut milk; 1 onion, diced; 2 tomatoes, diced; 1 tbsp curry powder; 1 tbsp oil; Salt to taste; 1 lime, juiced

Fish Curry (fish KUR-ee)

Fish in Coconut Curry Sauce

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 314 kcal

Fish fillets simmered in a mild coconut curry with onion, tomato, and lime.

Nutrition & Info

Protein 30.0g

Carbs 8.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

pot spatula

Presentation Guide

Vessel: plate

Garnishes: lime

Accompaniments: coconut rice

Ingredients

600g white fish fillets
2 cups coconut milk
1 onion, diced
2 tomatoes, diced
1 tbsp curry powder
1 tbsp oil
Salt to taste
1 lime, juiced

Instructions

1
Saute onion in oil until soft.
2
Add curry powder and stir 30 seconds.
3
Add tomatoes and cook 2 minutes.
4
Pour in coconut milk and simmer.
5
Add fish fillets.
6
Cook 12 minutes, season with salt and lime.

💡

Did You Know?

Curry powder was introduced to Vanuatu through Indo-Fijian trade connections.

Chef's Notes

Equipment Tips

pot
spatula

Garnishing

lime

Accompaniments

coconut rice

The Story Behind Coconut Fish Curry

Curry arrived in Vanuatu through regional trade with Fiji, where Indian indentured laborers had established strong culinary traditions. Ni-Vanuatu cooks adapted curry using their abundant coconut milk and fresh reef fish.

The result is a milder, creamier curry than its Indian inspiration, perfectly suited to local tastes.

This fusion dish has become a regular feature in Ni-Vanuatu home cooking.

🕐 Traditionally enjoyed dinner 📜 Origins: 20th century

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