Delicious Fijian Coconut Fish Curry - Fish Suruwa
Recipe Information
Fijian Coconut Fish Curry
Cultural Context
Fijian Coconut Fish Curry, or Kokoda, has roots in the islands' rich fishing culture and is traditionally made with freshly caught fish. This dish reflects the Fijian love for bold flavors, combining the sweetness of coconut milk with the freshness of lime and herbs. Today, it is enjoyed not only in Fiji but also in various Pacific islands and has gained popularity in global cuisine, often adapted with different types of seafood.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh fish
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu offers a plant-based option, while canned fish is budget-friendly.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is more affordable.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce provides umami flavor, and salt is a basic substitute.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar acidity, while vinegar is often cheaper.
Heat vegetable oil in a large pot over medium heat until shimmering.
Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
Stir in chopped tomato, green bell pepper, and carrot; cook for 5 minutes until softened.
Pour in coconut milk and bring to a gentle simmer.
Add fish pieces and cook until opaque, about 5-7 minutes.
Stir in lime juice, coriander, and chili pepper; season with salt and black pepper to taste.
Simmer for an additional 2-3 minutes to meld flavors.
Remove from heat and let rest for a few minutes before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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