Fijian curry resides somewhere in the middle of its Thai counterparts — with their bright umami — and its Indian ones — with their warming spices and earthy overtones. Rourou (or roro) is a traditional Fijian dish originating in the Pacific Islands, prepared from taro leaves stewed in coconut milk. Because OWW vows to keep it accessible, we've used spinach in place of the taro leaves.
Suruwa Fish Curry
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, finely chopped
2 teaspoons ginger, finely grated [NOTE 1]
1-2 long red chilies or jalapeños, seeded and finely chopped, plus more for garnish
1 ½ teaspoons garam masala [NOTE 2]
1/2 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 pint cherry tomatoes or 2 medium red tomatoes
1 ½ pounds firm white fish, skinned and boned [NOTE 3]
2 limes
½ bunch fresh cilantro
1 ~400ml can unsweetened coconut milk
salt to taste
steamed jasmine or basmati rice for serving
NOTE 1: The easiest way to grate ginger is from frozen. There is no need to peel it... just grate the skins right in.
NOTE 2: You can substitute 1 ½ teaspoons curry powder or 1 teaspoon cumin + 1/2 teaspoon allspice.
NOTE 3: I used catfish, which I highly recommend for the dish. Swordfish or salmon would be lovely as well.
Place a large, heavy-bottomed pan over a medium heat and drizzle oil into the pan. Once heated, add the onion and sauté until the onion become transparent and soft. While onions are cooking, slice the cherry tomatoes in half or cut the larger tomatoes into 1" cubes.
Add garlic, ginger and chillies to the sauté pan, and cook, stirring frequently, two minutes. Then add all the spices and stir, until just fragrant, about one minute.
Add the tomatoes, stirring occasionally, until the tomatoes start to soften, around 5 minutes. Stir in the coconut milk, reduce heat to a simmer, and cook for 10 minutes.
While the mixture is simmering, cut the fish into 4" (large bite size) pieces.
Squeeze the juice from one lime into the sauté pan, stir, then gently place the fish into the mixture. Cook for a couple of minutes, then gently flip the fish pieces over. Simmer until the fish is cooked through, about 5 minutes, ensuring you do not overcook the fish.
Remove the fish from the heat. Chop the cilantro leave to equal ~1/4 cup and gently stir in to incorporate.
Season to taste with salt and plate immediately with steamed rice, sprinkle with fresh coriander and serve with additional lime wedges and chilies on the side.
Spinach in Coconut Milk
2 tablespoons canola or other neutral oil
1 medium onion, chopped
2 cloves garlic, minced
1-2 long red chilies or jalapeños, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt, plus more to taste
1 lb fresh baby spinach leaves, cleaned
1/2 cup finely chopped cilantro leaves
½ cup chopped basil leaves
1/2 cup chicken broth or water
1 cup coconut milk
Place a large, heavy-bottomed pot with a lid over a medium heat and drizzle oil into the pan. Once heated, add the onion and sauté until the onion become transparent and soft.
Add garlic, chillies, cumin, and salt. Lower heat to low and cook, stirring often, about 3 minutes.
Place in the spinach, cilantro, and basil. Pour the 1/2 cup broth or water over top, and stir once. Cover and cook until all leaves are wilted, removing lid and stirring every 3 minutes, about 10 minutes total.
Add coconut milk and stir. Simmer about 5 more minutes.
FUN FACTS:
Fiji is made up of 333 islands, but just 110 are inhabited. And only 4 of its 28 airports have paved runways.
Cannibalism was once common practice among Fijians, a practice that — thankfully — ended in the late 1800's.
Fiji’s sea snake is more venomous than common land snakes.
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