CUR.01.0001
Hawaiian
Fish Suruwa — Fijian Fish Curry
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.
I
General
II
Preparation
III
Chef Philosophy
IV
Hawaiian Proteins Mains
V
Wet Heat
VI
Deep Water Bottomfish
VII
Foundational Technique Earth Oven
VIII
Fried Dough
IX
Frozen Dessert
X
Hawaiian Shellfish
V · Quality Hierarchy
EXCEPTIONAL: Fresh reef fish in freshly pressed coconut milk with a well-balanced curry paste.
VI · Sensory Tests
aroma: Curry spices, coconut, ginger, fresh fish.
VII · Where the Dish Lives or Dies
The fish cooking time. Add the fish to the simmering curry last — it needs only five to eight minutes. Adding it earlier produces overcooked,…