Coconut Curry Fish is a traditional Nauruan recipe for the classic curry of fish stewed in a coconut milk base with curry spices and chilli. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Coconut Curry Fish.
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Ingredients:
4 pieces of firm white fish fillets
1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tsp ginger, grated
1 green chilli, finely chopped
250ml coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
2 tbsp Polynesian curry powder
Fresh coriander for garnish
Salt and freshly-ground black pepper, to taste
Method:
Cut the fish fillets into large chunks then season with salt and pepper before setting aside.
Heat the vegetable oil in a large heavy-based frying pan or skillet over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for about 2-3 minutes, until the onion is translucent.
Stir in the turmeric powder, ground cumin, Polynesian curry powder and ground coriander. Cook for an additional minute until the spices are fragrant.
Add the finely-chopped green chilli and cook for 2 minutes.
Pour in the coconut milk, fish sauce, and soy sauce. Stir to combine and bring to a gentle simmer.
Gently place the fish fillets into the pan. Spoon some of the sauce over the fish. Cover and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
Garnish with fresh coriander and serve hot with steamed rice or bread.
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