Solomon Islands Cassava Coconut Fish Curry

Ingredients

• 12 oz white fish fillets, cut into large chunks
• 1 1/4 lb cassava, peeled and cut into chunks
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 red chili, sliced
• 2 ripe tomatoes, diced
• 2 cups fish stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Peel the cassava thickly, removing both the bark and the pink layer beneath, and cut out the woody core. Cassava must always be peeled and cooked through; it is not safe raw.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 6 minutes, then add the garlic, ginger, chili, and turmeric for 1 minute.
4. Add the tomatoes and cook for 6 minutes until they collapse, then add the cassava and the stock.
5. Simmer for 20 to 25 minutes, until the cassava is completely tender and a knife passes through with no resistance at all.
6. Pour in the coconut milk and bring back to the barest simmer, keeping it below a boil so it stays smooth rather than splitting.
7. Slide the fish chunks into the pot in a single layer and poach for 6 to 8 minutes without stirring, until opaque, flaking, and 145F (63C).
8. Stir in the lime juice off the heat, season with salt, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.