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Mango Salad Pacific Island Style is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 2 ripe mangoes, peeled and sliced into bite-sized pieces
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced yellow bell pepper
• 1/2 cup sliced red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the mangoes, bell peppers, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
3. Pour the dressing over the mango mixture, and toss to coat well.
4. Serve the salad immediately, or refrigerate it until ready to serve.

Note: This recipe can be easily adjusted to your liking by adding more or less of the dressing ingredients to suit your taste. You can also add other fruits, such as sliced strawberries or diced pineapple, to the salad for added flavor and nutrition. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	335 kcal
Fat	26.2 g
Saturated Fat	3.8 g
Carbohydrates	38.4 g
Protein	7.6 g
Sodium	1905.6 mg
Cholesterol	0 mg

Cucumber and Avocado Salad is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 2 medium-sized cucumbers, peeled and sliced into thin rounds
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the cucumbers, avocado, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
3. Pour the dressing over the cucumber mixture, and toss to coat well.
4. Serve the salad immediately, or refrigerate it until ready to serve.

Note: This recipe can be easily adjusted to your liking by adding more or less of the dressing ingredients to suit your taste. You can also add other vegetables, such as diced bell peppers or cherry tomatoes, to the salad for added flavor and nutrition. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	276 kcal
Fat	31 g
Saturated Fat	3.8 g
Carbohydrates	22.9 g
Protein	7.1 g
Sodium	1900.9 mg
Cholesterol	0 mg

Tuna Poke is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 1 pound fresh tuna, diced into bite-sized pieces
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 2 cups cooked white rice, for serving (optional)

Instructions:

1. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Mix well to make the marinade.
2. Place the diced tuna in a large bowl, and pour the marinade over it. Stir to coat the tuna well.
3. Cover the bowl with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
4. When ready to serve, remove the tuna from the refrigerator. Stir in the green onions, sesame seeds, avocado, and cilantro.
5. Serve the poke over a bed of cooked white rice, if desired.

Note: This recipe can be easily adjusted to your liking by adding more or less of the marinade ingredients to suit your taste. You can also add other vegetables, such as diced bell peppers or cucumber, to the poke for added flavor and nutrition. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	881 kcal
Fat	39.7 g
Saturated Fat	5 g
Carbohydrates	146.7 g
Protein	54.3 g
Sodium	1033.5 mg
Cholesterol	3.3 mg

Fried Okra (Bhindi) is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1 pound fresh okra, sliced into 1/4-inch rounds
• 1 cup buttermilk
• vegetable oil for frying

Instructions:

1. In a medium-sized bowl, combine the cornmeal, flour, salt, black pepper, cayenne pepper, garlic powder, onion powder, and paprika.
2. Place the sliced okra in a large bowl, and pour the buttermilk over it. Stir to coat the okra well.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
4. Working in batches, dip the okra into the cornmeal mixture, coating it well. Shake off any excess coating, and carefully add the okra to the hot oil.
5. Fry the okra until it is golden brown and crispy, about 2-3 minutes per batch.
6. Use a slotted spoon to remove the okra from the oil, and let it drain on a paper towel-lined plate.
7. Repeat with the remaining okra, and serve hot.

Note: This recipe can be easily adjusted to your liking by adding more or less of the spices to suit your taste. You can also add other seasonings to the cornmeal mixture, such as dried herbs or finely grated Parmesan cheese. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	505 kcal
Fat	9.5 g
Saturated Fat	4.4 g
Carbohydrates	104.8 g
Protein	24.5 g
Sodium	1333.4 mg
Cholesterol	29 mg

Pacific Island Recipe Upgrade

Lobster curry gives the seafood cluster a higher-value curry page with enough impressions to justify a layout upgrade. This version emphasizes curry method, serving ideas, and links into crab and Fiji curry pages.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Lobster curry gives the seafood cluster a higher-value curry page with enough impressions to justify a layout upgrade. This version emphasizes curry method, serving ideas, and links into crab and Fiji curry pages.

Try next:

Curry Crab Recipe (suruwa kekra)Cook curry crab, or suruwa kekra, with Fiji-style curry flavor and coconut-friendly seafood serving ideas.Fiji Coconut Crab Curry RecipeMake fiji coconut crab curry with Fiji-style ingredients, clear steps, helpful tips, and nutrition facts for a practical island recipe page.

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Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

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Email Address

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Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 cup water
• 1 cup coconut milk
• 1 pound cooked lobster meat, cut into bite-sized pieces
• 2 tablespoons chopped fresh cilantro

Steps

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, cayenne pepper, and salt, and cook for 1 minute more.
3. Stir in the water and coconut milk, and bring the mixture to a boil.
4. Add the lobster meat, and cook until heated through, about 5 minutes.
5. Stir in the cilantro, and serve hot.
6. Use the freshest seafood you can get for the best flavor.
7. Do not overcook the seafood or it can turn firm too quickly.
8. Serve with simple sides so the main flavor stays clear.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Seafood Curry Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Curry Crab Recipe (suruwa kekra)

Cook curry crab, or suruwa kekra, with Fiji-style curry flavor and coconut-friendly seafood serving ideas.

View recipe

Crab Vakasoso, Crab In Coconut Cream Recipe

Make Crab Vakasoso, Crab In Coconut Cream Recipe with this Pacific Island Recipe, using simple ingredients and a practical home-style method for a fla.

View recipe

Chicken Curry (The Pacific Way)

Cook Pacific-style chicken curry with a practical home method, serving ideas, and related Fiji curry recipes.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	320 kcal
Fat	19.6 g
Saturated Fat	11.3 g
Carbohydrates	69.5 g
Protein	56.8 g
Sodium	604.7 mg
Cholesterol	168.9 mg

Prawn Curry

Prawn Curry The Pacific Island Way is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 cup water
• 1 cup coconut milk
• 1 pound peeled and deveined prawns
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, cayenne pepper, and salt, and cook for 1 minute more.
3. Stir in the water and coconut milk, and bring the mixture to a boil.
4. Add the prawns, and cook until they are pink and cooked through, about 5 minutes.
5. Stir in the cilantro, and serve hot.

Note: This recipe can be easily adjusted to your liking by adding more or less of the spices to suit your taste. You can also add other vegetables, such as bell peppers or carrots, to the curry for added flavor and nutrition. Enjoy!

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	609 kcal
Fat	35.1 g
Saturated Fat	16.2 g
Carbohydrates	141.5 g
Protein	49 g
Sodium	1250.7 mg
Cholesterol	28.1 mg

Cinnamon Scented Mango Lamb is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 pound lamb, trimmed and cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 mango, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 cup chicken broth
• Salt and pepper to taste

Directions:

1. Heat the olive oil in a large sauté pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pan and cook until the onion is softened, about 3-5 minutes.
3. Add the mango and cinnamon to the pan and stir to combine.
4. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and simmer for 20-25 minutes, or until the lamb is cooked through and the sauce has thickened.
5. Season with salt and pepper to taste, and serve hot. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	142 kcal
Fat	28.4 g
Saturated Fat	1.7 g
Carbohydrates	39.1 g
Protein	37.5 g
Sodium	10704.8 mg
Cholesterol	130 mg

Shrimp Rice Salad (The Island Way) is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 1 cup uncooked rice
• 1 pound cooked, peeled, and deveined shrimp
• 1 red bell pepper, diced
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Cook the rice according to the package instructions. Allow the rice to cool completely.
2. In a large mixing bowl, combine the cooked rice, shrimp, red bell pepper, peas, parsley, and red onion.
3. In a separate small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
4. Pour the dressing over the rice and shrimp mixture and toss to combine.
5. Serve immediately, or chill in the refrigerator until ready to serve. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	531 kcal
Fat	33.9 g
Saturated Fat	6.3 g
Carbohydrates	75 g
Protein	7 g
Sodium	1197.6 mg
Cholesterol	15.7 mg

Vegetable Dip (Cucumber Raita) is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 1 large cucumber, peeled and diced
• 1 cup plain yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a medium bowl, mix together the diced cucumber, yogurt, minced garlic, lemon juice, chopped dill, salt, and black pepper until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Serve the dip chilled, with your choice of vegetables or chips for dipping.
4. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	303 kcal
Fat	24.6 g
Saturated Fat	3.8 g
Carbohydrates	31.2 g
Protein	6.1 g
Sodium	1413.7 mg
Cholesterol	2 mg

Fiji Recipe Upgrade

Nama salad brings together sea grapes, fresh vegetables, and a bright island-style dressing for a cool, refreshing side. It is one of the easiest Pacific salads to assemble when you want something crisp beside seafood or grilled food.

By Pacific Island Recipe · Updated April 26, 2026

Start here

Nama salad brings together sea grapes, fresh vegetables, and a bright island-style dressing for a cool, refreshing side. It is one of the easiest Pacific salads to assemble when you want something crisp beside seafood or grilled food.

Try next:

Kokoda Recipe (Fijian Marinated Fish)Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.Rourou Recipe (Taro Leaves in Coconut Cream)Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• 2 cups fresh nama sea grapes, rinsed
• 1 tomato, chopped
• 1 small cucumber, chopped
• 1/4 small red onion, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon coconut milk or oil
• Fresh herbs, to taste
• Salt and pepper, to taste

Steps

1. Rinse the nama gently in cool water and drain well.
2. Combine the tomato, cucumber, onion, and herbs in a bowl.
3. Whisk the lime juice with coconut milk or oil, then season lightly.
4. Add the nama just before serving so it keeps its texture.
5. Toss gently, taste, and adjust the dressing as needed.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Keep the sea grapes cold until serving so they stay firm and fresh.
• Dress the salad just before eating to protect the crisp texture.
• Taste the dressing before adding it because sea grapes can already bring their own salinity.

Substitutions and variations

• Cucumber adds crunch if you want a slightly fuller salad bowl.
• Mint gives the dressing a cooler finish, while cilantro leans more savory.
• Use lime juice if you want a sharper island-style acidity.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Kokoda Recipe (Fijian Marinated Fish)

Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.

View recipe

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

FAQ

What do sea grapes taste like?

They have a briny ocean flavor and a delicate popping texture that works well with crisp vegetables and light dressing.

Can I make nama salad ahead?

Prep the vegetables ahead, but combine and dress the salad close to serving time.

What should I serve with nama salad?

It pairs especially well with kokoda, grilled fish, roast meats, and lovo-style meals.

About This Version

This page reflects the light Fiji-style serving approach for nama, keeping the salad fresh, uncluttered, and easy to pair with seafood dishes.

More Seafood And Island Side Dishes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Kokoda Recipe (Fijian Marinated Fish)

Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.

View recipe

Pacific Island Recipe Gallery

Browse a visual gallery of Pacific Island dishes and desserts, with each image linking to a full recipe on Pacific Island Recipe.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	132 kcal
Fat	10.2 g
Saturated Fat	1.5 g
Carbohydrates	8.7 g
Protein	2.1 g
Sodium	290 mg
Cholesterol	0 mg