Fijian Fish Curry (Fish Suruwa)

Originating from Fiji, fish suruwa is a curry that was influenced by the Indian cuisine brought by laborers from India to Fiji during British colonial rule. The word suruwa translates to “gravy” or “curry” in Fiji Hindi, a language developed among the Indo-Fijian community.

Key Ingredients:

• Fresh red chilli: an important ingredient to add a bit of heat and spice to the curry   Remember – you are in control of how spicy you want your dish to be!
• Garam masala: translating to ‘hot spice mix’ in Hindi, garam masala isn’t as hot and spicy as you may think. The name actually refers to the warmth of the blend as opposed to the spiciness.
• Coconut milk: adds a creaminess together with a little sweet from the coconut to this curry and helps to balance out any spice.
• Firm white fish fillets: try and get yourself some snapper, mahi-mahi or trevally to use in this fish curry as they will hold their shape well and maintain a lovely texture.
• 2 tbsp 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
• 1 tsp ground cumin
• 250g cherry tomatoes, halved
• 400ml can coconut milk
• 800g firm white fish fillets, cut in 4cm pieces
• 1-2 tbsp fresh lime juice, to taste.
• Fresh coriander sprigs, to serve

Method:

Heat oil in a saucepan over medium heat. Add three-quarters of the onion. Stir for 2-3 minutes or until softens slightly. Stir in garlic, ginger and chilli until aromatic. Add garam masala, turmeric and cumin. Cook for 30 seconds or until well combined.

Add the tomato and cook, stirring occasionally, for 3-4 minutes or until the tomato begins to soften.

Pour in the coconut milk and bring to the boil. Add the fish then reduce heat to medium-low. Partially cover and simmer for 5 minutes or until the fish is just cooked through. Gently stir in the lime juice. Season well.

Garnish with fresh coriander