Page 31 - Explore Magazine Autumn 2018

TASTE OF FIJIAN FISH CURRY 29

INGREDIENTS
TRAVEL Deep-fried fish:
200g Mahi-mahi fillet, cut into cubes
20g salt
100ml lemon juice
100g masala
100g curry powder
50g cornflour
Two culinary traditions blend, deliciously, in this fish curry recipe 300ml vegetable oil
from Goji kitchen & Bar of Fiji Marriott Resort Momi Bay.
Curry sauce:
100ml vegetable oil
100g brown onion, diced
50g fresh garlic
50g ginger, finely chopped
50g mustard seeds
100g cumin seeds
plantations and their descendants, 20g fenugreek seeds
along with later migrants, now 100g hot masala
comprise a second Indo-Fijian group. 100g curry powder
30g turmeric powder
The traditional cooking methods of 150g tomatoes, diced
the two cultures often differ markedly: 200g coconut cream
indigenous Fijians. for instance, prefer
to steam fish or to marinate raw fish METHOD
with lemon juice. Indo-Fijians on the
other hand prefer to eat fish cooked In a bowl, coat the cubed fish with the mixture
with Indian curry spices. of masala, lemon juice, salt, curry powder and
cornflour. Leave to marinate for 30 minutes.
Over the years, some of the recipes Deep-fry the cubed fish in 300ml vegetable oil until
of the two cultures have become nearly cooked, drain and set aside.
Any visitor to Fiji soon becomes aware integrated, as in this Fijian Fish Curry
that there are two main strands created by chef Valati Toanivalu of Heat 100ml vegetable oil in a frying pan and sauté
in the population. The first is the Fiji Marriott Resort Momi Bay. Here, the onion, garlic, ginger, mustard seeds, cumin and
majority indigenous Fijians, the native lemon-marinated fish is mixed with fenugreek until the onion is golden brown.
inhabitants, who have made the island Indian spices and cooked in coconut Add hot masala, curry powder and turmeric and
group their home for around 3,500 cream – the resulting unique tastes and stir well.
years. In the British colonial era, more flavours reflecting the delicious bringing Add tomatoes and simmer for ten minutes until the
than 61,000 people were brought together of two different styles of tomatoes fall apart.
from India to work in the sugarcane cooking and combining ingredients. Add coconut cream and bring the sauce to the boil.
Add the deep-fried fish and simmer for 5-7 minutes.
Taste and add extra seasoning if required.
Place in a bowl and garnish with fresh coriander and
sliced chilli. Serve with basmati rice, tamarind and
tomato chutney, roti bread and poppadom.

HELLOWORLD : EXPLORE : AUTUMN EDITION