Entree: Cook Islands – Central Culinary Region – Coconut Fish Curry (Firm white fish simmered in a fragrant coconut and curry sauce)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
- 4 firm white fish fillets, approx. 1.5 lb (680 g) total (examples: snapper, mahi-mahi, or trevally)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, diced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (6 g) grated fresh ginger
- 1 tbsp (8 g) mild curry powder (use a Pacific-style or light curry blend)
- 1/2 tsp (1 g) ground turmeric
- 1 small red chili, seeded and thinly sliced (optional)
- 1 cup (240 ml) diced ripe tomato or 1 small tomato, chopped (about 6 oz / 170 g)
- 2 cups (480 ml) coconut milk
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt (adjust to taste)
- 2 tbsp (30 ml) lime juice (fresh)
- 2 tbsp (8 g) chopped fresh cilantro or island spinach/tarua leaves if available
Instructions
1. Pat fish fillets dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Heat coconut oil in a wide skillet or sauté pan over medium heat.
2. Add the diced onion and sauté until softened, 5–6 minutes. Add garlic, ginger, curry powder, turmeric, and sliced chili and cook 1–2 minutes until aromatic.
3. Stir in the chopped tomato and cook until it breaks down slightly, 3–4 minutes. Pour in the coconut milk and water or stock, bring to a gentle simmer.
4. Add the fish fillets to the simmering sauce, spooning sauce over them. Cover loosely and poach over low heat until fish is just cooked through, 6–10 minutes depending on thickness.
5. Remove the pan from heat and stir in fish sauce (or additional salt) and lime juice. Taste and adjust salt, lime, or chili as needed.
6. Sprinkle with chopped cilantro or island greens and serve immediately with steamed rice, boiled taro, or cassava and extra lime wedges on the side.
