Recipe image
Recipe Finder blog

Ika vakalolo: coconut fish curry you can make

Prep 25 min Cook 25 min Difficulty 2/5

Simple, practical guide to making Ika vakalolo with coconut milk, perfect for dinner and seafood lovers.

Why this recipe works

Ika vakalolo is a coconut-infused fish dish suited to seafood lovers and home cooks seeking a comforting, flavorful meal. It’s straightforward to prepare and scales well for gatherings.

Search intent: How to make Ika vakalolo (Fi ji dish) at home
  • how to make ika vakalolo
  • coconut fish curry recipe
  • fijian fish curry
  • mahi-mahi with coconut milk
  • fish curry with coconut cream
  • tropical fish stew
  • seafood curry recipes
  • simple coconut fish dish

Key takeaways

Use firm fish that holds shape when simmering.
Taste and adjust salt, lime, and chili for balance.
Serve hot with rice or cassava for a complete meal.

Recipe guide

Ika vakalolo is a coconut-infused fish dish suited to seafood lovers and home cooks seeking a comforting, flavorful meal. It’s straightforward to prepare and scales well for gatherings.

A fragrant, coconut-rich fish curry you can cook tonight.

  • Use firm fish that holds shape when simmering.
  • Taste and adjust salt, lime, and chili for balance.
  • Serve hot with rice or cassava for a complete meal.

Overview and servings

Ika vakalolo is a coconut-based fish curry. This recipe serves about 6–8 people and uses firm white fish cut into chunks. It emphasizes a balance of coconut cream, tangy lime, garlic, ginger, chilies, and tomatoes.

Steps at a glance

1) Sauté onions until translucent. 2) Add garlic, ginger, and chilies; cook until fragrant. 3) Add tomatoes and soften. 4) Stir in coconut milk and coconut cream. 5) Add fish in a single layer; simmer gently until cooked. 6) Finish with lime juice and cilantro. 7) Serve with rice or cassava.

Tips for best results

Use firm white fish like snapper or mahi-mahi. Don’t stir the fish too early to avoid breaking the pieces. Adjust salt, pepper, and lime to taste. Serve hot for optimal flavor.

Ingredients

  • 1.4 kg firm white fish fillets (snapper or mahi-mahi), cut into chunks
  • 400 ml canned coconut milk
  • 200 ml thick coconut cream
  • 2 tbsp vegetable oil
  • 2 medium onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 cm ginger, grated
  • 2 fresh red chilies, sliced (adjust to taste)
  • 2 medium tomatoes, chopped
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt (adjust to taste)
  • 1/2 tsp ground black pepper
  • 3 sprigs fresh cilantro or culantro, chopped (for garnish)
  • 1 lime, cut into wedges (to serve)

Instructions

  1. Pat fish chunks dry and season lightly with half the salt and pepper.
  2. Warm vegetable oil in a large wide pan over medium heat.
  3. Add sliced onions and cook until translucent and beginning to brown.
  4. Stir in garlic, grated ginger and sliced chilies; cook 1 minute until fragrant.
  5. Add chopped tomatoes and cook until softened, about 3–4 minutes.
  6. Pour in canned coconut milk and coconut cream, stir to combine and bring to a gentle simmer.
  7. Taste and adjust with remaining salt and pepper; reduce heat to maintain a gentle simmer.
  8. Carefully add fish chunks in a single layer and cook without stirring for 4–6 minutes.
  9. Gently turn pieces and simmer until fish is just cooked through and flakes easily, about 3–5 more minutes.
  10. Stir in fresh lime juice and remove from heat.
  11. Spoon fish and sauce onto a serving platter and garnish with chopped cilantro or culantro.
  12. Serve hot with lime wedges alongside rice or cassava.

FAQs

Can I use a different fish? Yes, use firm white fish that holds shape when cooking.
Can I make this dairy-free or vegan? If avoiding dairy, use only coconut milk and omit fish for a vegan version.
How should I store leftovers? Store in the fridge up to 2 days; reheat gently to avoid overcooking the fish.