Ika Masala (fish And Coconut Curry)

Ika Masala is a traditional Melanesian dish that combines the flavors of fish and coconut curry. This rich and aromatic dish is a staple in Melanesian cuisine and is perfect for a comforting and satisfying meal.

Gluten Free Dairy Free Main Course Melanesian Melanesian Cuisine Fish Curry Coconut Curry
Ika Masala (fish And Coconut Curry)

Ingredients

  • 1 lb white fish fillets, cut into chunks
  • 2 tablespoons curry powder
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tomatoes, diced
  • 1 cup chicken or fish stock
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
  2. Add the curry powder to the pot and cook for 1-2 minutes, stirring constantly to toast the spices.
  3. Pour in the coconut milk and chicken or fish stock. Bring the mixture to a gentle simmer.
  4. Add the diced tomatoes and fish chunks to the pot. Season with salt and pepper to taste. Simmer for 15-20 minutes, or until the fish is cooked through.
  5. Serve the Ika Masala hot over steamed rice or with crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Ika Masala with a side of steamed rice and a fresh green salad for a complete meal.

Tips & tricks

For a spicier kick, add chopped chili peppers or a dash of hot sauce to the curry.

Cost

$15