Viti Levu Masala Fish Curry (Kari Ika) – Authentic Fiji Recipe
Indo-Fijian coastal fish curry perfumed with toasted mustard seeds, curry leaves, and tangy tamarind.
- Country of Origin
- 🇫🇯 Fiji (Melanesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm reef fish fillets, Ripe plum tomatoes, Curry leaves, Fijian masala spice, Fenugreek seeds
Ingredients for Viti Levu Masala Fish Curry (Kari Ika) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm reef fish fillets, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes, washed and trimmed
- 1 cup curry leaves
- 1 medium onion and 3 cloves garlic, finely minced with Fijian masala spice
- 1.5 tbsp traditional Fiji seasoning (fenugreek seeds, mustard seeds, tamarind)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm reef fish fillets for 5 minutes.
- Add minced onion, garlic, Fijian masala spice, and fenugreek seeds, mustard seeds, tamarind, stirring for 2 minutes until deeply aromatic.
- Add ripe plum tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in curry leaves right before serving warm.