Vanuatu: Mahi Mahi Coconut Curry with Sweet Kumala salad
The exquisite South Pacific island nation of Vanuatu is relatively isolated from the rest of the World. Known as the Ripablik blong Vanuatu to local people, this mysterious Melanesian archipelago of tropical islands sits on the Pacific ‘rim of fire’ and has several active volcanoes. This island nation lies about 1000 nautical miles east of northern Australia and near island neighbours include New Caledonia to the South West, New Guinea to the West, the Solomon Islands in the North West and Fiji to the East.
Diverse multicultural flavours and influences make Ni-Vanuatu cuisine one of the most eclectic food cultures in the South Pacific. Centred around fresh local ingredients such as seafood, coconuts, fruit and yams, traditional Melanesian food practices have been blended over the last century with French cookery methods and subtle Asian spices to create a distinctive and fragrant tropical cuisine. The result is a heart-warming and nutritious offering that is easy to cook and all about sharing food with family.
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Our Vanuatu menu included:
Mahi Mahi Coconut Curry
and
Sweet Kumala salad
Which we served with
Steamed Jasmin Rice sprinkled with fresh coriander
and a platter of
fresh lime wedges, mango and papaya
.......................................................................................
MAHI MAHI COCONUT CURRY
Ingredients:
· 1 kg Mahi Mahi (or other firm fish such as Tuna)
· 1 eggplant
· 1 carrot, peeled
· 500 gm pumpkin, peeled
· Handful of green beans
· 1 onion, finely chopped
· 1 tbs grated fresh ginger,
· 2 garlic cloves, chopped finely
· Juice 1 lime
· 2 tbs Coconut oil – veg/Sunflower oil
· 1 x 440 ml can Coconut Milk
· 2 tsp medium-hot curry powder
· 1 tsp ground Cumin
· 1 tsp ground Turmeric (or fresh knob crushed)
· 1 lemongrass stem, split & crushed
· 6 Cardamom Pods, crushed
· 1 cup Coriander Leaves, chopped
· 12 fresh curry leaves
· 1 tbs sweet chili sauce
· 1 can chopped tomatoes
· Salt and pepper
Method:
1. Cut vegetables into large bight size, around 1.5 - 2cm cubes
2. Cut fish in 1.4 - 2cm cubes and season with salt and pepper
3. Heat half the coconut oil in large pot
4. Sear the Mahi Mahi on all sides in the hot coconut oil until medium rare – cook in two batches to ensure all pieces of fish are touching the hot oil
5. Remove fish from the hot pot when seared and set aside in a bowl
6. Put the rest of the coconut oil into the pot and heat
7. Add onion and sautéstirring often till soft - around 2-3 minutes
8. Add garlic and ginger, reduce heat and slowly cook without colouring for a further 5 minutes stirring often
9. Add dry spices and cook briefly until the spices begin to release fragrance
10. Add carrots and pumpkin and stir a few minutes
11. Add chopped tomato and chilli sauce
12. Use a wooden spoon to scrap the crisp bits from the bottom of the pot
into the tomato mix and cook down a little
13. Add coconut milk, lemongrass stem and curry leaves and cook more
14. When carrot and pumpkin are half cooked add the eggplant and beans
15. Adjust salt and pepper and cook about 5 minutes stirring occasionally
16. When the vegetables are almost cooked add the pre-seared fish and any
juice that has collected in the bowl
17. Fold the fish gently through the curry sauce and cook on a low bubble
for about 4 minutes, stirring occasionally.
18. Finish pot by seasoning with the lime juice, another pinch of salt if
needed and the chopped coriander.
This is a Q-Zine original recipe informed by several found at:
https://www.islandlifemag.com/island-life/hideaway-islands-signature-coconut-curry/
http://www.spasifikmag.com/spasifikrecipes/profoundandproud/
SWEET KUMALA SALAD
Ingredients:
· 1 large Kumala (Sweet Potato), peeled
· 2 medium beetroot, peeled
· 4 hard boiled eggs, chopped into large chunks
· 1 large tomato, chopped in a small dice
· 1 cucumber, chopped in a small dice
· ¼ cup chopped Spring Onion
· ¼ cup mayonnaise
· ¼ tsp salt
· 2 Pinch cumin
· Juice of ½ lime
· 1 tbs chopped parsley
· 1 tbs chopped Dill
· Extra salt and pepper
Method:
1. Cut Kumala and Beets into large, bight-sized cubes
2. Put the Kumala and Beets into a pot of cold water with salt, bring to boil and cook around 15 minutes or until soft
3. Strain vegetables and set aside to cool
4. Mix the cooled potato, beetroot, spring onions, tomato and cucumber
5. Fold in the egg and add some salt and pepper
6. Sprinkle the chopped vegetables with the cumin and mix
7. Make the dressing by mixing the mayonnaise, lime juice and fresh herbs
8. Pour the dressing over the salad and gently fold together
9. Add some extra salt and pepper if needed
This is a Q-Zine original recipe informed by several found at:
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