Tuvaluan Fish Curry is a traditional Tuvaluan recipe for a classic dish of fish in a lightly-spiced coconut milk and tomato gravy. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Tuvaluan Fish Curry.
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Tuvalu's fish curry (or Malabar matthi curry): Locally caught fish, coconut milk, and aromatic spices blend in a beloved dish reflecting Tuvaluan culinary traditions.
The history of fish curry in Tuvalu is deeply intertwined with the country's cultural and culinary heritage. With a long tradition of fishing, seafood has always been a primary protein source for Tuvaluans. Over time, the influence of neighboring Pacific cultures, combined with the availability of coconut milk and indigenous spices, led to the development of the fish curry recipe as it is known today.
Fish curry became a cornerstone of Tuvaluan cuisine, reflecting the resourcefulness and ingenuity of its people in utilizing local ingredients to create delicious and nourishing meals. Today, fish curry continues to be cherished as a symbol of Tuvalu's culinary identity, passed down through generations and enjoyed in homes and restaurants across the islands.
Ingredients:
Ingredients:
500g fresh fish fillets (such as tuna or mahi-mahi), cut into chunks
400ml tin coconut milk
1 onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2 tomatoes, diced
1-2 green chillies, sliced (adjust to taste)
1 tbsp curry powder
1 tsp ground turmeric
Salt to taste
Fresh coriander leaves for garnish (optional)
Cooking oil
Method:
Place a large pan over medium heat. Once hot add a tablespoon of cooking oil and use to fry the chopped onion for about 4 minutes, or until translucent.
Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for another minute.
Add the diced tomatoes to the skillet and cook until they start to soften.
Sprinkle over the curry and turmeric powders, stirring well to combine with the ingredients.
Pour in the coconut milk, stirring to combine everything into a smooth sauce.
Season with salt to taste.
Gently add in the fish chunks, ensuring they are submerged in the curry gravy.
Bring the ingredients to a simmer and cook gently for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Once cooked, remove from heat, turn into a warmed serving dish and garnish with fresh cilantro leaves (if desired).
Serve hot with rice or flatbread to soak up the delicious sauce.
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