For an Indian feast in more refined surrounds, Ashiyana is a step up in atmosphere and style from the curry houses and serves good thali and tandoori dishes.
The spicy curries here are legendary - even the taxi drivers consider them hot.
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A traditional Fijian dish that tastes much better than it sounds. The traditional dish is prepared with mahi-mahi; we used halibut, but you can use white fish of your choice. Again, very simple to prepare – just be sure to leave enough time to marinate the fish in the lime. You’ll need a minimum of 6 hours.
Ingredients
2 White Fish Fillets
Juice from 3 large limes
½ teaspoon sea salt
1 cup Coconut Cream (be sure to use the cream and not the milk)
1 Onion, finely chopped
1 hot pepper, deseeded and finely chopped
2 Tomatoes, deseeded and finely chopped
Directions
1. Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal as it will react with the lime juice and ruin your dish) Add the lime juice and salt. Mix well, cover and marinate in fridge for 6-10 hours.
2. Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly then place onto serving platter using slotted spoon. Top with chopped tomatoes and serve with a flourish.
