# 9118 Fijian Fish Curry (Google)

## Recipe

- Experience ID: 98939
- Name: 9118 Fijian Fish Curry (Google)
- Published: 2025-03-05T00:11:22

## Ingredients

- 2 tbs coconut oil
- 4 whole dried chillies
- 1 tbs brown mustard seeds
- ½ tbs coriander seeds, lightly crushed
- 2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
- 1 onion, thinly sliced
- 3 garlic cloves, crushed
- 1½ tsp ground turmeric
- ½ tbs tomato paste
- 400ml coconut milk
- 300ml of vegetable stock
- 1½ tbs tamarind puree
- 600g skinless chunky fish fillets (snapper/blue eye), cut into 5cm pieces
- 150g cherry tomatoes, halved
- ¼ bunch coriander, leaves picked
- Steamed basmati rice

## Method

1. Heat coconut oil in a wok or large pan over medium heat. Add the onions, garlic, dried chillies, and the curry leaves. Stir for a minute until fragrant, then toss in the coriander, mustard seeds and turmeric.
2. Once fragrant, mix in the tomato paste, stirring to combine and deepen the flavours. Add in the cherry tomatoes, and toss for another minute before pouring in the coconut milk and stock. Stir well, bringing the sauce to a simmer.
3. Bring to a simmer, then add the fish into the pan. Let it bubble away briefly. Stir in the tamarind, some salt and let simmer until the fish is cooked through.
4. Serve the curry over bowls of steamed basmati rice, scattering with coriander leaves.

## Tags

- Meals: Dinner, Main Course
- Occasions: Weeknight Dinner
- Ingredient tags: Fish & seafood recipes

## Equipment

- Matrix Non-stick Wok Pan 32cm ([Buy](https://www.stanleyrogers.com.au/collections/cooking-pans/products/sr-matrix-non-stick-wok-pan-32cm?utm_source=MMK&utm_medium=referral&utm_campaign=MMK))

Canonical URL: https://play.pixmoto.com/98939