United by Taste
Recipe photo for Fish Suruwa

Fish Suruwa

by United by Taste

Fish Suruwa

by United by Taste

🇫🇯 Fiji ·Oceania
Prep
Cook
Total
4 portions
Fish Suruwa is a beloved Fiji-Indian fish curry where flaky chunks of firm white fish simmer in a fragrant, coconut-enriched broth spiced with turmeric, cumin, and curry leaves. 'Suruwa' refers to its soupy, brothy consistency — thinner than a thick masala curry — making it perfect spooned over steamed rice or scooped up with roti. It reflects the islands' Indo-Fijian heritage, blending South Asian spice with the abundant fresh seafood and coconut of the Pacific.

Ingredients

Fish

700 g firm white fish snapper, mahi-mahi, or walu (Spanish mackerel), cut into large chunks
0.5 tsp ground turmeric for marinating
0.5 tsp salt for marinating
1 tbsp lemon or lime juice

Curry Base

3 tbsp vegetable oil
1 tsp brown mustard seeds
1 tsp cumin seeds
12 leaf fresh curry leaves 1 to 2 sprigs
1 piece onion large, finely chopped
4 clove garlic minced
1 tbsp fresh ginger grated
2 piece green chili slit lengthwise
2 piece tomato medium, chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp curry powder Fijian or Madras style
500 ml water
200 ml coconut milk
1 piece potato optional, peeled and cubed
1 pinch salt to taste

Garnish

1 pinch fresh coriander chopped
1 pinch lemon or lime wedges for serving

Ingredients

4 portions

Fish

700 gfirm white fish snapper, mahi-mahi, or walu (Spanish mackerel), cut into large chunks
0.5 tspground turmeric for marinating
0.5 tspsalt for marinating
1 tbsplemon or lime juice

Curry Base

3 tbspvegetable oil
1 tspbrown mustard seeds
1 tspcumin seeds
12 leaffresh curry leaves 1 to 2 sprigs
1 pieceonion large, finely chopped
4 clovegarlic minced
1 tbspfresh ginger grated
2 piecegreen chili slit lengthwise
2 piecetomato medium, chopped
1 tspground turmeric
1 tspground cumin
1 tspground coriander
1 tbspcurry powder Fijian or Madras style
500 mlwater
200 mlcoconut milk
1 piecepotato optional, peeled and cubed
1 pinchsalt to taste

Garnish

1 pinchfresh coriander chopped
1 pinchlemon or lime wedges for serving

Instructions

Marinate the fish

  1. 1

    Season the fish

    Pat the fish chunks dry and place in a bowl. Rub with 1/2 tsp turmeric, 1/2 tsp salt, and the lemon or lime juice. Set aside to marinate for 10 to 15 minutes while you prepare the curry base.

Build the curry base

  1. 1

    Temper the spices

    Heat the oil in a wide pot or deep pan over medium heat. Add the mustard seeds and cumin seeds and let them crackle for about 30 seconds. Add the curry leaves and let them sizzle briefly until fragrant.

  2. 2

    Soften the aromatics

    Add the chopped onion and cook, stirring, until soft and golden, about 6 to 8 minutes. Stir in the garlic, ginger, and slit green chilies, and cook for another 1 to 2 minutes until fragrant.

  3. 3

    Cook down the tomatoes and spices

    Add the chopped tomatoes along with the turmeric, ground cumin, ground coriander, and curry powder. Cook, stirring, until the tomatoes break down into a soft masala and the oil begins to separate, about 5 minutes. Add a splash of water if it sticks.

Simmer into a suruwa

  1. 1

    Create the broth

    Pour in the water and add the cubed potato if using. Season with salt, bring to a gentle boil, then reduce to a simmer and cook for about 8 to 10 minutes until the potato is nearly tender. The consistency should be brothy, not thick.

  2. 2

    Add fish and coconut milk

    Gently slide in the marinated fish pieces in a single layer. Pour in the coconut milk and swirl the pot to combine without breaking the fish. Simmer gently for 6 to 8 minutes until the fish is just cooked through and flakes easily. Avoid stirring vigorously.

  3. 3

    Rest and serve

    Taste and adjust salt. Remove from heat and let it rest for a couple of minutes. Garnish with fresh coriander and serve hot with steamed rice or roti and lemon wedges.

Credits & Inspiration

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