Atoll Curried Reef Fish & Breadfruit Stew – Authentic Tuvalu Recipe

Golden coconut curry simmering flaky lagoon fish with tender breadfruit cubes.

Country of Origin
🇹🇻 Tuvalu (Polynesia, Oceania)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
White reef fish fillets, Cubed breadfruit or potato, Spinach, Mild curry powder, Coconut milk

Ingredients for Atoll Curried Reef Fish & Breadfruit Stew (4 Servings)

  • 1.25 lbs (or 2.5 cups) white reef fish fillets, prepped into bite-sized pieces
  • 1.5 cups cubed breadfruit or potato, washed and trimmed
  • 1 cup spinach
  • 1 medium onion and 3 cloves garlic, finely minced with mild curry powder
  • 1.5 tbsp traditional Tuvalu seasoning (coconut milk, onion, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown white reef fish fillets for 5 minutes.
  2. Add minced onion, garlic, mild curry powder, and coconut milk, onion, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add cubed breadfruit or potato and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in spinach right before serving warm.

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