Fijian cuisine is known for its seafood and this is a classic example of those dishes.
Ingredients:
3 tbsp sunflower oil
1 red onion, diced
3 garlic cloves, finely chopped
1 tsp fresh ginger, peeled and finely grated
2 long red chillies (remove seeds and membranes if you want it milder)
1 ½ tsp garam masala
1 tsp ground mustard seeds
1 tsp toasted cumin seeds, ground
1 tsp ground turmeric
2 medium tomatoes, finely diced
680gm (1 ½ pounds) firm white fish, skinned and boned
Juice of 1 lemon
400ml (1 ⅔ cups) coconut milk
Salt, to taste
Steamed basmati or jasmine rice, to accompany
Freshly-chopped coriander (cilantro) leaves, t garnish
Lime wedges, to garnish
Method:
Place a large, heavy-based, pan over medium heat. Once hot add the oil and use to fry the onions until soft and translucent (about 5 minutes). At this point stir in the garlic, ginger and chillies. Continue to cook until everything is fragrant (about 2 minutes) then stir in the mustard seeds, garam masala, cumin and turmeric. Cook for 1 minute more.
Now add the tomatoes and cook, stirring occasionally, until they soften (about 15 minutes). Reduce the heat to a simmer, stir in the coconut milk, bring to a simmer and cook for 5 minutes. Now gently nestle the fish fillets in the base of the pan, ensuring they are surrounded by the gravy. Drizzle over the lemon juice and cook for 2 minutes. At this point carefully turn the fish over and continue simmering until the fish is cooked through (5 minutes at most).
Adjust the seasoning to taste and scatter over the coriander (cilantro) leaves. Plate out the curry and accompany with steamed rice and lime wedges.
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