Salt Roads Recipe
Ṃōṇā in Jānkōn̄ae
Marshallese Fish Curry
Marshall Islands
Servings
4
Prep
10 mins
Cook
15 mins
Total
25 mins
Ingredients
500 g firm white fish fillets (such as mahi-mahi or snapper), cut into pieces
1 onion, finely sliced
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1 can coconut milk (400 ml)
1 cup water or light fish stock
1 tomato, chopped
1 tablespoon lime juice
Salt to taste
Fresh spinach or island greens (optional)
Cooked rice, for serving
Steps
Sauté the onion, garlic, and ginger in a little oil until softened and fragrant, then stir in the curry powder to release its aroma.
Add the coconut milk, water or stock, and chopped tomato, letting the mixture warm gently without boiling.
Slip the fish pieces into the sauce and simmer on low heat until just cooked and tender, taking care not to stir too vigorously.
Add the lime juice and adjust the seasoning with salt; if using greens, stir them in at the end until they wilt.
Serve the curry over warm rice, allowing the coconut broth to pool generously.