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The Sun’s Embrace of the Spice Islands

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★★★★★ 4.5/5

A main course dish that draws inspiration from both Fijian and Indian cuisine in a harmony of seafood and aromatic saffron

Recipe info:

Ingerdients

– 1 large carrot, finely diced
– 1 celery stalk, finely diced
– 1 shallot, finely diced
– 3 teaspoons garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1/2 teaspoon saffron threads
– 1 cup vegetable broth
– 1/2 cup coconut milk
– 1 pound fish fillets (such as tilapia or cod)
– 1/2 cup frozen peas
– 1/4 cup chopped fresh cilantro
– lemon wedges, for serving
– salt and pepper to taste
– cooked rice or naan bread, for serving

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Recipe steps

1. Sauté the carrot, celery, and shallot in a large skillet over medium heat until softened.

2. Add the garam masala, cumin, turmeric, and saffron to the skillet and cook for 1 minute, stirring constantly.

3. Stir in the vegetable broth and coconut milk and bring to a boil. Reduce heat and simmer for 15 minutes.

4. Add the fish fillets and peas to the skillet and cook for 5-7 minutes, or until the fish is cooked through.

5. Stir in the cilantro and season with salt and pepper to taste.

6. Serve with cooked rice or naan bread and lemon wedges.

PRO TIPS

For a richer flavor, use homemade vegetable broth. If you don’t have saffron threads, you can use 1/4 teaspoon of ground saffron. Feel free to add other vegetables to this dish, such as bell peppers, corn, or zucchini. Serve this dish with a side of raita or chutney for extra flavor.