Mains
Fiji Fish Curry (Machhi Curry)
The Quirky Foodster Team
Ingredients
- 600 g (1 1/3 lb) Firm white fish steaks
- 1 large Onion, finely chopped
- 3 medium Tomatoes, chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Curry powder
- 200 ml (3/4 cup plus 2 tbsp) Coconut milk
- 3 tbsp Cooking oil
Method
- Heat oil and fry onion until soft and golden.
- Add garlic and ginger, cooking for 1 minute.
- Stir in curry powder and cook for 30 seconds until fragrant.
- Add tomatoes and cook down for 6–8 minutes until thick and pulpy.
- Pour in coconut milk and bring to a gentle simmer.
- Add fish steaks, cover and simmer for 8–10 minutes until just cooked through.
- Serve with steamed rice or roti.
Introduction: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly served at family dinners.
Cultural Background: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly served at family dinners.
Tips: Add fish only once the sauce base is fully cooked, so it doesn’t overcook. Use a wide pan so fish pieces sit in a single layer.
Variations: Add okra or eggplant to the sauce for a vegetable-forward version. Use prawns instead of fish for a quicker-cooking variant. No authentic vegetarian version; substitute firm tofu for a plant-based adaptation.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently over low heat to avoid breaking up the fish.
FAQs:
Q: What fish is traditionally used?
A: Any firm reef fish works well — walu (Spanish mackerel) is a popular choice in Fiji.
Q: Can I make this ahead?
A: Prepare the tomato-curry base ahead and add the fish just before serving.
Please log in to leave a comment.