Entree: Pitcairn – National Cuisine – Curried Fish

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 27 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) curry powder
- 1 tsp (2.5 g) ground turmeric
- 1/2 tsp (1.5 g) ground cumin
- 1 small Scotch bonnet or jalapeño pepper, seeded and finely chopped (optional)
- 1 medium tomato, diced (about 1 cup / 150 g)
- 1 can (14 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) fish or chicken stock (or water)
- 1 tbsp (15 ml) lime juice (fresh)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (coriander) or parsley
- 1 tbsp (15 g) chopped fresh green onion for garnish (optional)

Instructions

1. Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 4–5 minutes. Add the garlic, ginger, and chopped pepper (if using) and cook 1–2 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cumin and cook 30–45 seconds to bloom the spices. Add the diced tomato and cook until it softens, about 3 minutes.
3. Pour in the coconut milk and stock, bring the mixture to a gentle simmer, then season with salt and pepper. Taste and adjust seasoning.
4. Cut fish fillets into large chunks if desired and gently nestle them into the simmering coconut curry. Spoon sauce over the fish, cover, and simmer gently until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
5. Remove from heat, stir in lime juice and most of the chopped cilantro. Let rest covered for 2 minutes.
6. Serve hot, spooning curry sauce over the fish and garnishing with remaining cilantro and green onion. Serve with steamed rice or flatbread if desired.