Entree: Nauru – Coconut Fish Curry

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets (e.g., reef fish, tuna loin, mahi-mahi), approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (about 1 tbsp / 8 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 small green chili, seeded and sliced (optional)
- 2 tbsp (14 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 ml) fish sauce or salt to taste
- 1 cup (240 g) diced ripe tomato (or 1 large tomato)
- 1 tbsp (15 g) brown sugar or palm sugar (optional)
- Fresh cilantro or local herbs, chopped, 2 tbsp (8 g)
- 1 1/2 cups (280 g) jasmine rice, uncooked
- 2 1/4 cups (540 ml) water for rice
- Lime wedges for serving

Instructions

1. Rinse fish fillets, pat dry, and season lightly with a pinch of salt and 1 tsp (5 ml) lime juice. Heat oil in a large skillet over medium heat and sauté onion until translucent, about 4–5 minutes. Add garlic, ginger, and sliced chili; cook 1 minute until fragrant.
2. Stir in curry powder and turmeric and toast briefly (30 seconds). Add diced tomato and cook 2 minutes. Pour in coconut milk and fish stock (or water), bring to a gentle simmer, then add fish fillets, spooning sauce over them. Simmer gently until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
3. Stir in remaining lime juice, fish sauce (or salt), and brown sugar if using. Taste and adjust seasoning. Remove from heat and sprinkle with chopped cilantro.
4. Meanwhile, rinse rice until water runs clear. Combine rice and 2 1/4 cups (540 ml) water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until tender. Fluff with a fork.
5. Serve the coconut fish curry over steamed jasmine rice with lime wedges and additional cilantro.