The Fiji Islands, a dream holiday destination for everyone nowadays, but this wasn’t always the case. Before the early 1800 the Fiji Islands were avoided by explorers like Thomas Cook, who named them The Cannibal Islands. Yes the Fijians were cannibals. Not so paradise like now right? Nowadays Fiji is very popular honeymoon destination with it’s white sand beaches and perfect palmtrees.
Things you didn’t know about Fiji:
- Fijian and Fiji Islanders are not the same! Don’t call everyone you see Fijians, as the indigenous Fijians tend to take offence. Fijians refers to a person of indigenous descent, with any other resident being called a Fiji Islander.
- The whole of Fiji consists of just 10% land. Of the 322 islands and 522 islets, only 106 are inhabited. The two biggest islands are Vanua Levu and Viti Levu. 90% of the Fiji territory is water.
- Since the beginning of time, the Fijian culture has always emphasized on strong family values and Fijians have maintained strong family ties even for those who have moved abroad. You hardly see any individuals living in an isolated house in the rural areas.
This fish curry is a perfect midnight meal, done in 30 minutes and delicious!
Ingredients: 4 lean firm-textured fish fillets cubed, 3 tbsp oil, 1 garlic clove, crushed , 3cm square fresh ginger, finely grated, 1 onion chopped, 2 long red chillies, finely chopped, 1 tsp mustard seeds, 1 tsp ground turmeric, 1 tsp ground cumin, Juice of 1 lemon, Juice of 1 lime, 200ml coconut milk, 200ml coconut cream, salt and pepper, to taste
Heat oil in a large saucepan. Add garlic, ginger, onion and chilli and cook until onion is transparant.
Add mustard seeds, turmeric and cumin stirring constantly until fragrant.
Lower heat and add fish pieces. Add lemon and lime juice over the fish pieces and stir fish lightly until just cooked on both sides.
Pour coconut milk and cream over the fish and bring to the boil. Turn down the heat and simmer for a further 5 minutes.
Add salt and pepper to taste and serve with fragrant jasmine rice.