How to Make a Fiji Indian Tinned Fish Curry

The store-cupboard of any Fiji-Indian family will be sure to contain a couple of cans of tinned mackerel for this family favourite - a typical and traditional Fiji Indian tinned fish curry. This canned fish recipe can be adapted to tuna (in which case celery or cabbage may be added, and the garam masala and turmeric may be omitted if you wish), or to mackerel canned in oil (which you can drain off if you like). The key to this dish is the salt and the garlic; don’t be afraid to add a little more than you think is necessary, because the strong flavour will be neutralised by the rice or roti with which it will be served.

The same recipe with very small potato dice, and mackerel canned in oil, makes a traditional filling for samosas. If you want to try this, be sure to add plenty of salt, as the last thing anyone wants is a bland samosa!

In Fiji, it is common to use powdered coriander seeds in place of garam masala, but the difference in flavour, in this dish, is minimal due to the strong flavour of the fish. You could also fry additional spices with the cumin – half a teaspoon of black mustard seeds would be particularly good if you plan to add the potato later.

Fiji Indian Canned Fish Recipe

Serves 4

• 2 x 500g tins of mackerel (preferably in tomato sauce)
• 2 x onions
• 2-3 medium potatoes (optional)
• 1 heaped tsp cumin seeds
• A small handful of curry leaves (optional)
• 1 tablespoon powdered coriander seeds, or garam masala
• 1 heaped tsp turmeric
• 1 heaped tsp chilli powder, or 1-2 dried chillies, crushed with the garlic (depending on the heat of the chilli, and personal taste)
• Approx. 5 medium garlic cloves (crushed)
• Oil, salt, a little water
• Squeeze of lemon juice
• Coriander, Fijian (spiky) coriander, or cilantro to garnish (optional)

Method

1. First heat your oil in a pan over medium heat. Test with a cumin seed; when the seed begins to sizzle and pop, tip in the rest of the cumin.
2. Leave the cumin seeds for thirty seconds or so, and add the curry leaves, if using. Peel and slice your onions thinly from root to tip, and add to the pan.
3. Cook, stirring, until the onions are lightly caramelized. If using potatoes, cut into dice and add at this point.
4. Add salt, chilli, garlic, turmeric and garam masala with a little water. If you are using potatoes, cover the pan and leave over a medium heat for 15 minutes until they are cooked. Otherwise, wait for a minute or so until the liqud darkens slightly.
5. Add the fish, and the sauce. Rinse out the can with a little water, and add this too.
6. You can add more water, for a soupy curry; but the most common method is to let the curry cook until it begins to stick; then stir it, and repeat, so that lightly caramelized curry is stirred back in.
7. Add lemon juice to taste, garnish, and serve with rice or roti.

Tip: A strip of lemon rind added with the fish gives a greater depth of lemon flavour. If you do this, you won’t need to add any lemon juice.

This Canned Fish Recipe Can be Adapted

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