Fresh Fish Curry Fiji Style | Machari Ke Surwa Fiji Style | Fijian Fish Curry

By -


 

Ingredients:

  • 1.5 lbs firm white fish, gutted, cleaned, and cut into desired pieces (650 grams approximately)
  • 1 large onion, sliced
  • 8-10 cloves of garlic, crushed 
  • 1 inch ginger, crushed 
  • Hot pepper to taste, crushed 
  • Curry leaves, 1-2 sprigs
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asefotida/hing
  • 2 tablespoon gram flour/besan
  • 2  tablespoon hot Fiji Masala or garam masala
  • 1.5 teaspoon turmeric
  • 2 tablespoon oil for curry
  • 2 tablespoon tomato paste or 2 whole tomatoes chopped 
  • 1 tablespoon tamarind paste/concentrate mixed with 1/4 cup water 
  • 13.5 fl oz canned coconut milk (398 ml)
  • salt to taste
  • 1/2-1 cup water *adjust to your liking*
  • oil to fry fish
  1. Take garlic cloves, ginger, and hot peppers and crush into a paste. 
  2. In a shallow bowl, take cleaned and cut fish and marinate using 1 teaspoon of the ginger/garlic/pepper paste, 1/2 teaspoon turmeric, 1 tablespoon Fiji masala, 2 tablespoons of gram flour, salt and some water to coat fish properly. Let fish marinate for 30 minutes if desired 
  3. Heat enough oil to fry fish in a heavy bottom pan. Once oil is hot, add fish pieces, making sure to not crowd the pan. Fry until golden brown. Fry all fish pieces and set aside. 
  4. In a different pan, add 2 tablespoons of oil and heat on medium. Once hot, add onions and curry leaves and sauté for a few minutes or until onions are translucent.
  5. Add cumin seeds and cook until they splutter. 
  6. Add ginger-garlic-pepper paste and cook for a couple of minutes. 
  7. Add fiji masala, turmeric, asafetida, and tomato paste. Cook for a few minutes or until the oil separates from the spice mix. 
  8. Add tamarind water,1 cup of water, and coconut milk and mix well. 
  9. Add fried fish pieces and stir gently. Season with salt and cook covered for about 10 minutes on medium low heat. 
  10. Garnish with cilantro, additional chopped peppers and enjoy! 

Popular posts from this blog

Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi

By -
Image
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yel...
Read more

Bhajia Fiji Style | How to Make Bhajia | Spinach Pakora | Crispy Fritters

By -
Image
On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a ...
Read more

Fiji Style Milk Barfi | Doodh La Barfi | How to Make Fijian Style Milk Powder Barfi

By -
Image
Fiji Style Barfi | Milk Powder Barfi | How to Make Burfi   Barfi, Burfi or Doodh La Barfi, is a popular sweet in Fiji, especially during Diwali! With a few simple ingredients, this milk fudge is melt-in-your-mouth delicious! Although the ingredients and even the recipe itself is quite simple, the challenge usually lies in the syrup. Honestly, it took me a few tries (more like 10) to get this barfi down. In my video below, I’ve shared some tips on when to know that the syrup is ready. It may take you a few tries, but once you have this down, I promise you, you will be making it every Diwali, if not multiple times in the year!  This delicious sweet is a must have for wedding festivities as well. Although quite similar to the ones made in India, if you grew up eating Fiji style barfi, you’ll feel something “missing” when you get the barfis at the Indian stores.  I hope you give this recipe a try! If you do, please snap a pic and share it on my social media!...
Read more