Fijian Suruwa (Fijian Fish Curry)
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 10 minutes
  • 1-1.5 pounds of fish (firmer is great, like ahi, swordfish, escolar, or other sushimi grade fish)
  • 1 can coconut milk
  • 1-2 yellow curry cubes or a good yellow curry masala jar
  • 1-2 medium squash (pumpkin, acorn, or other firm squash that maintain while cooking)
  • 1 stalk lemongrass, finely chopped
  • 1 tsp to 1 Tbsp tumeric (more if you like tumeric)
  • 1 Tbsp fresh ginger
  • 4-6 cloves garlic, chopped
  • 1 onion, cut into slices or large chunks
  • fresh basil
  1. In a large pan or wok, saute lemongrass in olive oil until starting to soften, add onion, ginger, tumeric and garlic and cook a few minutes more
  2. Add in squash to pan, then add coconut milk and mix until combined. Simmer until squash begins to soften.
  3. Add fish, resting on top of squash, and cover, simmering another 5-10 minutes depending on thickness of fish and desired doneness. Sushimi grade fish may be "steamed" for just a couple of minutes, until warm
  4. Serve over rice
Following a month of cultural immersion on a remote village island in Fiji, this recipe came home and soon became a family favorite. The kids don't even know it's healthy!