Vanuatu Curry Fish & Kumala Coconut Pot – Authentic Vanuatu Recipe

Ingredients for Vanuatu Curry Fish & Kumala Coconut Pot (4 Servings)

• 1.25 lbs (or 2.5 cups) firm reef fish chunks, prepped into bite-sized pieces
• 1.5 cups orange kumala (sweet potato), washed and trimmed
• 1 cup spinach
• 1 medium onion and 3 cloves garlic, finely minced with mild curry powder
• 1.5 tbsp traditional Vanuatu seasoning (coconut milk, ginger, lemongrass)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and mild curry powder for 3–4 minutes until fragrant.
2. Stir in coconut milk, ginger, lemongrass and toast for 45 seconds to release the essential oils of Vanuatu's kitchen.
3. Add firm reef fish chunks and orange kumala (sweet potato), tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in spinach, adjust seasoning, and ladle steaming hot into deep bowls.