MAIN INGREDIENTS
This classic Fijian dish is prepared by simmering meaty white fish such as cod or mahi-mahi in lolo – which is the Fijian word for coconut milk. Sliced onions, ginger, and sometimes even chopped tomatoes are added to this delicious meal in order to enhance its flavors even further.
Fish lolo can be accompanied by boiled sweet potatoes, taro root, rice, or lime wedges on the side.
MOST ICONIC Ika lolo
This Fijian-style curry usually incorporates potatoes, eggplant, and black-eyed peas that are slowly simmered in a thick, spicy sauce. The dish is seasoned with cumin, turmeric, garam masala, chilies, and curry, and is typically garnished with freshly chopped coriander.
Mainly enjoyed in Fiji-Indian households, this hearty curry is typically served with roti bread on the side.
MAIN INGREDIENTS
Fish suruwa is a delicious Fijian curry made with firm white fish, onions, tomatoes, coconut milk, chilis, and various spices such as cumin, garam masala, and turmeric. This creamy curry can be paired with white steamed rice on the side, and it is recommended to garnish it with some freshly chopped coriander on top.
It is said that this incredibly easy and flavorful dish takes only about 30 minutes to prepare.
Tinned marchri tarkari is a Fijian dish that is ideally prepared with a can of brand 777's mackerel, tomato sauce, onions, and flavorings such as ginger, fenugreek, cumin, mustard, curry leaves, and chilis. The canned fish is simmered over low heat, and when it's done, it is recommended to garnish it with finely chopped coriander and a few squeezes of lemon juice.
When served, tinned marchri tarkari is best paired with fresh roti bread on the side.
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