How to Prepare Fiji’s Famous Delicacy: Fish Suruwa
Fish Suruwa is one of Fiji’s most cherished traditional dishes, showcasing the islands’ rich Indo-Fijian culinary heritage. It is a fragrant, mildly spiced fish curry cooked in creamy coconut milk—a comforting and flavorful meal often served with rice or roti. This dish reflects the unique fusion of Indian spices and Pacific island ingredients, creating a dish that is both hearty and exotic. Preparing Fish Suruwa at home is simple and satisfying, and here’s how you can make it.
Ingredients:
- 500g firm white fish (like snapper or mahi-mahi), cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1–2 green chilies (optional, for heat)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1½ tsp turmeric powder
- 2 tsp curry powder (Fijian or Madras style)
- Salt to taste
- 1 cup coconut milk
- 2 tbsp cooking oil
- Juice of 1 lime or lemon
- Fresh coriander (cilantro), chopped, for garnish
- 1 tomato, chopped (optional)
Method:
- Marinate the Fish:
Lightly season the fish chunks with salt, turmeric, and a squeeze of lime juice. Set aside for 15–20 minutes to absorb the flavor. - Prepare the Curry Base:
In a large pot, heat the oil over medium heat. Add mustard seeds and cumin seeds and let them splutter. Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are soft and golden brown. - Spice It Up:
Add curry powder and a bit more turmeric if desired. Stir the spices for about 30 seconds to bring out their aroma. If using tomato, add it now and cook until soft. - Add Coconut Milk:
Pour in the coconut milk and a little water if needed for a thinner consistency. Bring to a gentle simmer, allowing the flavors to meld. - Cook the Fish:
Gently add the fish pieces to the pot. Simmer on low heat for about 10–12 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent breaking the fish. - Finish and Serve:
Check for salt, add a final squeeze of lime, and garnish with fresh coriander. Serve hot with steamed rice or roti.
Fish Suruwa is a true taste of Fiji—comforting, aromatic, and steeped in culture. It’s a must-try for lovers of seafood and island cuisine alike.