Recipes

Fijian Seafood Curry

Serves 4

| Prep Time: 5 mins

| Cook Time: 10 mins

| Total Time: 15 mins

You may need: Fijian Masala

Discover The Recipe

Contemporary Fijian cuisine is inextricably linked to its history as a colony of the The British Empire, whose practice of indentured servitude resulted in a mass movement of Indian servants to the already ethnically diverse island nation. The indentured servants fused the spices and gustatory traditions of their native India with the local ingredients and established cooking practices found throughout the archipelago. The result is an Indo-Fijian cuisine brimming with bold, bright, and fresh flavors that reflect Fijian history in culinary form.

To honor the history of Fiji and the Indian laborers who introduced the flavors widely found in modern Fiji, we developed a Fijian seafood curry using our Piquant Post Fijian Masala. This masala (or spice blend) expertly blend ginger, cinnamon, clove, turmeric, black pepper, cardamom and other warming flavors found in Indian curry with tamarind, a leguminous fruit that lends a lovely sour note to curries for a delightful Fijian flavor profile. The spice blend is “bloomed” in hot oil to extract as much flavor as possible, then simmered with tomato paste, oyster sauce and coconut milk to create layers of flavor that are a perfect canvas for fresh seafood (though sub in the ingredients of choice). Serve it over rice or with warm pita and enjoy this bright, tangy, delicately spiced and impossibly delicious seafood curry that channels the multicultural nature of Fijian cuisine into one dish.

Ingredients

2 Tbsp coconut oil (olive or vegetable oil work fine)
1 yellow onion, chopped
3 cloves garlic, minced
2 Tbsp Piquant Post Fijian Masala
2 Tbsp tomato paste
2 Tbsp oyster sauce
1 can (14.5oz) coconut milk
1.5 lbs seafood - mix of shelled shrimp and cubed fish (flaky or firm fish work well)
1 tsp sriracha, optional for heat
Fresh cilantro leaves, chopped (optional)
Fresh rice and/or pita bread

Notes

In order to get the most out of our spice blend, be sure to stir fry it with the coconut oil for 1 minute (a technique called “blooming”) to release the aromatic oils. You will smell the aromatics, adding depth to the curry.

If you don’t have oyster sauce, use 2 Tbsp soy sauce and 2 tsp sugar. You can also substitute hoisin sauce.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large pot, heat coconut oil over Med-High heat. Add onion, stir fry for 4-5 minutes, until lightly browned. Add garlic and Piquant Post Fijian Masala. Stir fry for 1 minute, until fragrant.

Add tomato paste, oyster sauce, and coconut milk. Bring to a boil, reduce heat to medium.

Add shrimp, fish and any other seafood you select. Simmer for 5-7 minutes, until seafood is cooked through.

Serve with fresh pita, rice and cilantro.

Alternatives & Substitutions

Our Fijian Masala is full of flavors, including a lovely sour note from the tamarind, which is balanced by the creamy sweetness of coconut milk and savory notes from other curry spices. Substitute for any recipe with curry powder.
Try our spice blend for a unique flavor to Kokoda, Fijian ceviche.
Add our spice blend to this Tamarind Beef for a quick weeknight dinner, our delicious Vegan Curry Butter Chickpeas, or our Fijian Chicken Curry.
Vegans and vegetarians, try our Fijian Potato Curry or sub in your favorite ingredients like tofu, carrots, potatoes, etc in this dish.
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