Fish SuruwaFijian Fish Curry

Name: Fish Suruwa (Fijian Fish Curry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fiji
Ingredients: 600 g Tilapia (cut into large chunks); 500 ml Coconut Milk; 150 g Onion (finely chopped); 10 g Garlic (minced); 250 g Tomato (chopped); 10 g Curry Powder; 3 g Turmeric Powder; 8 g Green Chili (finely chopped); 20 ml Vegetable Oil; 7 g Salt; 180 ml Water

Fish suruwa is an Indo-Fijian fish curry. This coconut-milk variation uses tomato, turmeric, curry powder, and chili and should be simmered gently so the fish stays intact.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

518kcal

Calories

35g

Protein

38g

Fat

16g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Curry

600g
Tilapia (cut into large chunks)
500ml
Coconut Milk
150g
Onion (finely chopped)
10g
Garlic (minced)
250g
Tomato (chopped)
10g
Curry Powder
3g
Turmeric Powder
8g
Green Chili (finely chopped)
20ml
Vegetable Oil
7g
Salt
180ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
02
Add the curry powder, turmeric powder, and green chili and cook briefly until fragrant.
03
Add the tomato and cook until it softens into the base.
04
Pour in the coconut milk and water, add the salt, and bring to a gentle simmer.
05
Add the tilapia and simmer very gently until it flakes easily and reaches 63°C (145°F).
06
Serve hot.

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