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



  • 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! 

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