Fijian Indian Curry
The Indo-Fijian curry layer: Fiji's Indian curries — chicken, goat or crab curried with hand-pounded masala, served with roti — the heritage of the indentured labourers who arrived from 1879.
What it is
The Indo-Fijian curry layer: Fiji's Indian curries — chicken, goat or crab curried with hand-pounded masala, served with roti — the heritage of the indentured labourers who arrived from 1879. Ingredients: chicken or goat, onions, garlic, ginger, Fiji masala (turmeric, cumin, coriander, mustard seed, fenugreek), curry leaves, chiles, tomatoes; roti. Recipe: 1) Fry mustard seeds and curry leaves; add onions. 2) Add masala and meat; brown. 3) Simmer into a rich curry. 4) Serve with roti and chutneys. Serve: at Suva's curry houses and family tables. Flavor: deep, spiced, distinct from Indian originals (Fiji's own hand). History: girmit (indenture) brought India's kitchens to Fiji; five generations made them Fijian. See also: Kokoda, Lovo.
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