Fish Suruwa — Fijian Fish Curry
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Fijian/Indo-Fijian
II
Description
Fresh fish (snapper, mahi-mahi) is simmered in coconut milk with a curry paste of turmeric, cumin, coriander, ginger, garlic, onion, and chili. Tomatoes provide acid. The curry is not heavy or thick like many Indian curries — it is a light, coconut-based braise. Served with rice or cassava.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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