Fish And Taro Leaf Curry

This Fish and Taro Leaf Curry is a traditional dish from Christmas Island cuisine, featuring a flavorful combination of fish and taro leaves in a rich and aromatic curry sauce.

Gluten Free Dairy Free Main Course Christmas Island Curry Fish Taro Coconut Milk
Fish And Taro Leaf Curry

Ingredients

  • 500g firm white fish fillets, cut into chunks
  • 2 cups taro leaves, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 red chili, sliced
  • 1 can (400ml) coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and red chili. Sauté until the onion is soft and translucent.
  2. Add the curry powder and cook for 1-2 minutes to release the flavors.
  3. Pour in the coconut milk and bring to a gentle simmer.
  4. Add the fish chunks and taro leaves to the pot. Simmer for 15-20 minutes, or until the fish is cooked through and the taro leaves are tender.
  5. Season with salt and pepper to taste.
  6. Serve the fish and taro leaf curry hot with steamed rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Large pot Knife Cutting board Grater Can opener Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Fish and Taro Leaf Curry with a side of steamed rice and a fresh cucumber salad.

Tips & tricks

For a spicier kick, add more red chilies to the curry. Adjust the heat level to your preference.

Cost

$15