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Fish Suruwa (Fijian Fish Curry) Recipe

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4 from 7 reviews

Fish Suruwa is a traditional Fijian fish curry known for its fragrant blend of spices and rich coconut milk base. This hearty dish features firm white fish simmered with aromatic ingredients like cinnamon, garlic, and garam masala, served with steamed white rice and fresh cilantro for a perfect balance of flavors.

Ingredients

Main Ingredients

  • 3 tablespoons (44 milliliters) vegetable oil
  • 1 medium onion, peeled and diced
  • 1 cinnamon stick
  • 3 cloves garlic, peeled and minced
  • 2 long red chilies, stems and seeds removed, chopped
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground toasted cumin
  • 1 teaspoon ground turmeric
  • 2 medium tomatoes, finely diced
  • 1 1/2 pounds (680 grams) firm white fish (such as snapper or cod)
  • Juice of 1 lemon
  • 1 2/3 cups (400 milliliters) coconut milk
  • Salt to taste
  • Freshly chopped cilantro for garnish
  • Steamed white rice for serving

Instructions

  1. Heat the Oil and Cook Aromatics: In a large skillet, drizzle the vegetable oil over medium heat. Once heated, add the diced onion and cinnamon stick. Cook until the onion begins to soften, about 5 minutes, stirring occasionally.
  2. Add Garlic, Chilies, and Spices: Mix in the minced garlic and chopped red chilies. Cook just until fragrant, approximately 1-2 minutes. Then stir in garam masala, ground toasted cumin, and ground turmeric, allowing the spices to bloom and release their aroma.
  3. Cook the Tomatoes: Add the finely diced tomatoes to the skillet. Cook while stirring occasionally, allowing the tomatoes to break down and form a thick sauce, which should take about 15 minutes.
  4. Add Fish and Lemon Juice: Gently push the fish pieces into the tomato mixture so they are partially submerged at the bottom of the pan. Drizzle the juice of one lemon over the fish. Cook for a couple of minutes, then carefully flip the fish to cook the other side, ensuring even cooking.
  5. Simmer with Coconut Milk: Slowly pour in the coconut milk and gently mix it into the curry. Let the curry simmer just until the fish is fully cooked through, approximately 5 minutes, taking care not to overcook the fish.
  6. Season and Serve: Taste the curry and season with salt as needed. Serve immediately, garnished with freshly chopped cilantro, alongside steamed white rice.

Notes

  • Use firm white fish like snapper, cod, or mahi-mahi for best texture.
  • Adjust the number of red chilies according to preferred spice level.
  • Ground toasted cumin adds a smoky flavor; substitute with regular ground cumin if unavailable.
  • Simmer gently after adding coconut milk to avoid curdling.
  • Serve hot with steamed white rice for a complete meal.

Find it online: https://flavorspath.com/fish-suruwa-fijian-fish-curry-recipe/