Entree: Tuvalu – Breadfruit and Fish Curry (Coconut-milk curry of breadfruit and firm white fish simmered with island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 medium breadfruit, peeled, cored and cut into 2-inch pieces, approx. 2 lb (900 g)
- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 garlic cloves, minced (approx. 9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 tbsp (15 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1 small hot chile (scotch bonnet or bird’s eye), seeded and finely chopped (optional)
- 2 medium tomatoes, chopped, about 1 1/4 cups (300 g)
- 2 cups (480 ml) canned coconut milk (full-fat preferred)
- 1 cup (240 ml) water or fish stock
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or culantro for garnish
- 2 pandan leaves (optional)

Instructions

1. Heat the oil in a large, heavy pot over medium heat. Add the sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and ginger and cook 1 minute more.
2. Add the curry powder, turmeric and chopped chile (if using); toast briefly until fragrant, about 30 seconds. Add the chopped tomatoes and cook until they begin to break down, about 3–4 minutes.
3. Stir in the breadfruit pieces, coconut milk, and water or fish stock. Add pandan leaves if using. Bring to a simmer, reduce heat to low, cover, and cook until breadfruit is tender when pierced with a fork, about 20–25 minutes.
4. Gently add the fish fillets to the simmering curry, nestling pieces into the sauce. Simmer gently, uncovered, until the fish is opaque and cooked through, about 6–8 minutes depending on thickness.
5. Remove pandan leaves (if used). Season the curry with salt, pepper, and lime juice; taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro, with steamed rice or root tubers common to the islands.