Ika Lolo - Fijian Fish in Coconut Cream
Check out this yummy recipe from the islands of Fiji!
Perfect for Sunday lunch, dinner and even lunch the next day, this yummy recipe using fish and coconut cream with a fijian twist is so delicious, you'll be wanting more more MORE!
Ika Lolo (Fish in coconut cream)
Ingredients
2 small/medium fish- cleaned and sliced
4 medium Taro/rourou leaves
1/2 bundle Chauraiya leaves
1 carrot- grated
3 chopped tomatoes
1 onion chopped
Half lemon juice
Chillies to taste
Coconut cream to taste
Oil
Salt
1 cup flour
1 Peeled and washed Cassava
Steps
Heat a pan with oil for frying.
Coat pieces of fish in flour and put it in pan.
Fry till golden brown.
Place fish aside in a dish.
Boil 1/3 pot of water and add tomatoes, carrots, onions, chilli to the water after 5 minutes.
Stir.
Add fish on top of the vegetable.
Add lemon juice
Close the lid and let it cook for 5-10 minutes.
Add coconut cream and simmer.
In a seperate pot of boiling water, tear taro leaves and add with half chopped onions and chillies.
Add salt.
Add coconut cream and let it cook for 5-8 minutes.
Let it boil.
Boil Cassava in a pot with salt.
Soak the Chauriya in boiling water for 2 minutes and serve with boiled cassava.
Ni mai Kana!