During our recent visit to Nadi Market, we came across beautiful, vine-ripened tomatoes, full of color and freshness.
Fresh vegetables are available in Fiji’s local markets throughout the year, and one of the simple pleasures of shopping here is discovering produce that has often been harvested just hours before.
The tomatoes we chose were juicy, vibrant, and perfect for cooking. They became the star ingredient in this comforting Tropical Coconut Shrimp Curry.
The natural sweetness and gentle acidity of the tomatoes blend beautifully with creamy coconut milk, fragrant curry spices, and tender shrimp, creating a dish that is both fresh and comforting.
Visiting the market, choosing seasonal local produce, and preparing a meal with what you find is part of the rhythm of everyday life in Fiji.
Tropical Coconut Shrimp Curry
Ingredients (Serves 2)
- 2 large tomatoes, diced
- 10 shrimp, peeled and deveined
- 1/2 onion, finely chopped
- 1 clove garlic, grated
- 1 small piece ginger, grated
- 200ml coconut milk
- 1 tbsp curry powder
- 1/2 tsp Salt
- 1 tbsp vegetable oil
Instructions
- Heat the oil in a frying pan and sauté the garlic, ginger, and onion until soft.
- Add the curry powder and salt, cooking until fragrant.
- Stir in the diced tomatoes and cook until they begin to soften.
- Add the shrimp and cook until they turn pink.
- Pour in the coconut milk and simmer over low to medium heat for about 5 minutes.
- Season with salt, and pepper to taste.
Serve with steamed rice and enjoy a taste of tropical Fiji.
