Entree: Niue – Niuean Fish Curry (Coconut-based mild curry of local reef fish with island spices and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each (snapper, grouper, or similar)
- 1 tsp (5 g) fine salt, divided
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, finely chopped (approx. 6 oz (170 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (15 g) fresh grated ginger
- 1–2 tbsp (8–16 g) mild curry powder (adjust to taste)
- 1 tsp (2 g) ground turmeric (optional for color)
- 2 medium tomatoes, chopped (approx. 10 oz (300 g))
- 13.5 fl oz (400 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 tsp (4 g) brown sugar (optional)
- 1 small fresh chili, sliced (or 1/2 tsp (2 g) chili flakes) optional
- 1/4 cup (30 g) shredded coconut, toasted (optional garnish)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Cooked rice or boiled taro to serve, about 4 cups (960 g) cooked total

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each (snapper, grouper, or similar)
- 1 tsp (5 g) fine salt, divided
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh grated ginger
- 1–2 tbsp (8–16 g) mild curry powder (adjust to taste)
- 1 tsp (2 g) ground turmeric (optional for color)
- 2 medium tomatoes, chopped (approx. 10 oz / 300 g)
- 13.5 fl oz (400 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 tsp (4 g) brown sugar (optional)
- 1 small fresh chili, sliced (or 1/2 tsp / 2 g chili flakes) optional
- 1/4 cup (30 g) shredded coconut, toasted (optional garnish)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Cooked rice or boiled taro to serve, about 4 cups (960 g) cooked total

Instructions

1. Season the fish fillets lightly with 1/2 tsp (2.5 g) salt and set aside while you prepare the sauce.
2. Heat 2 tbsp (30 ml) coconut oil in a wide skillet or shallow saucepan over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Add garlic and grated ginger and cook 1 minute until aromatic.
3. Stir in curry powder and turmeric and toast briefly, about 30 seconds, to bloom the spices. Add chopped tomatoes and cook until they begin to break down, about 3–4 minutes.
4. Pour in 13.5 fl oz (400 ml) coconut milk and 1 cup (240 ml) fish stock or water, bring to a gentle simmer. Add 1 tsp (4 g) brown sugar if using and adjust salt to taste.
5. Add the seasoned fish fillets to the simmering curry, spoon sauce over them, cover partially, and simmer gently until the fish is cooked through and flakes easily, about 6–8 minutes depending on thickness.
6. Finish the curry by stirring in 1 tbsp (15 ml) lime juice and sliced fresh chili if using. Adjust seasoning with the remaining salt if needed.
7. Serve the Niuean Fish Curry over cooked rice or alongside boiled taro, garnish with toasted shredded coconut and chopped cilantro, and offer lime wedges on the side.