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Yoghurt Chicken Curry Fiji Style adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 500 g chicken thighs
• Plain yoghurt as needed
• 2 tablespoons ginger garlic paste
• Chilli paste to taste
• 3 tomatoes, diced
• 1 onion, diced
• 1 sprig curry leaves
• 2 tablespoons masala
• 1 teaspoon turmeric
• Lemon or tamarind to taste
• 1 teaspoon cumin, mustard, and fenugreek seeds
• 2 large potatoes, diced
• Salt to taste
• Fresh coriander

Instructions

1. Marinate chicken with ginger garlic paste, chilli paste, yoghurt, and turmeric.
2. Heat oil and toast curry leaves and mixed seeds.
3. Add onion and cook until light brown.
4. Add tomatoes and cook into a thick gravy.
5. Add marinated chicken and cook until the moisture reduces.
6. Add potatoes, masala, and enough water for gravy.
7. Simmer until potatoes and chicken are tender, then finish with lemon and coriander.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is yoghurt chicken curry fiji style common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	103 kcal
Fat	16 g
Saturated Fat	2.4 g
Carbohydrates	41 g
Protein	34.2 g
Sodium	9918.8 mg
Cholesterol	115.4 mg

Suji Halwa Fiji Style adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1/2 cup semolina
• 1 1/2 cups milk
• 1/3 cup sugar
• 3 tablespoons ghee
• 1 teaspoon vanilla essence
• 2 tablespoons chopped almonds
• Small handful sultanas, soaked
• 1/2 teaspoon crushed cardamom
• Chopped rind of 1 orange

Instructions

1. Fry semolina gently in ghee until golden and fragrant.
2. Warm milk with sugar, vanilla, and cardamom without boiling.
3. Add sultanas, orange rind, and almonds to the semolina.
4. Lower the heat and stir in the warm milk mixture carefully.
5. Cook while stirring until the halwa thickens and pulls together.
6. Serve warm or cooled.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is suji halwa fiji style common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	276 kcal
Fat	21.6 g
Saturated Fat	9.1 g
Carbohydrates	48.6 g
Protein	12.3 g
Sodium	60.9 mg
Cholesterol	684.3 mg

Fijian Avocado Guacamole adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 large ripe Fijian avocado
• 2 tablespoons lemon juice
• 4 small tomatoes, chopped
• Fresh coriander leaves
• Fresh mint leaves
• 1 garlic clove
• 2 small green chillies
• Salt to taste
• 1/4 teaspoon ground black pepper

Instructions

1. Scoop avocado flesh into a bowl.
2. Add lemon juice, tomatoes, herbs, garlic, chillies, salt, and pepper.
3. Mash with a fork or mortar until chunky-smooth.
4. Taste and adjust lemon or salt.
5. Serve fresh as a dip.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fijian avocado guacamole common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	82 kcal
Fat	1.3 g
Saturated Fat	0 g
Carbohydrates	25.6 g
Protein	7 g
Sodium	9830.7 mg
Cholesterol	0 mg

Fiji Style Lamb Curry adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 6 lamb chops, cut into pieces
• 1/2 tin canned tomatoes
• 1 fresh tomato
• 2 medium onions
• Fresh chillies to taste
• 1 1/2 tablespoons ginger garlic paste
• 2 tablespoons masala
• 2 large potatoes
• Turmeric powder
• Lemon juice to taste
• 3 tablespoons yoghurt, optional
• Fresh coriander
• Salt to taste

Instructions

1. Rinse and drain the lamb, then marinate with salt, turmeric, a little ginger garlic paste, and yoghurt if using.
2. Mix masala with oil, turmeric, remaining ginger garlic paste, and chilli.
3. Fry onions until golden, then add the masala mixture.
4. Add tomatoes and cook until the base thickens.
5. Add lamb and cook until the meat is sealed.
6. Add potatoes and enough water for gravy, then simmer until lamb and potatoes are tender.
7. Finish with lemon juice and coriander.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fiji style lamb curry common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	407 kcal
Fat	26.8 g
Saturated Fat	9.6 g
Carbohydrates	34.5 g
Protein	22.4 g
Sodium	6896 mg
Cholesterol	63 mg

Fiji Achar Masala adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 2 teaspoons fenugreek seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon chilli flakes or chilli powder
• 1/2 teaspoon nigella seeds

Instructions

1. Dry toast fenugreek, cumin, mustard, and nigella seeds until aromatic.
2. Cool the toasted spices completely.
3. Grind the toasted spices into a coarse powder.
4. Mix with chilli flakes or chilli powder.
5. Store in an airtight jar and use to season Fiji-style pickles.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fiji achar masala common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1 kcal
Fat	0.8 g
Saturated Fat	0 g
Carbohydrates	0.7 g
Protein	0.6 g
Sodium	0.1 mg
Cholesterol	0 mg

Fijian Lairo Crab Curry with Coconut Milk adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 6 lairo crabs, cleaned
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon turmeric
• 3 tablespoons masala
• 6 tablespoons oil
• 1 inch ginger
• 1 bulb garlic
• Chillies to taste
• 1 brown onion
• 1 brown coconut, grated and milked
• 1 sprig curry leaves
• 1/2 tin tomato puree
• 1/2 cup tamarind pulp
• Salt to taste
• Coriander

Instructions

1. Clean the crabs well and rinse thoroughly.
2. Make a paste with ginger, garlic, chillies, and onion.
3. Heat oil and toast cumin, mustard, fenugreek, and curry leaves.
4. Cook the onion paste until fragrant, then add tomato puree, masala, and turmeric.
5. Add crab and coat in the masala base.
6. Pour in coconut milk and tamarind pulp, then simmer until the crab is cooked.
7. Season with salt and coriander.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fijian lairo crab curry with coconut milk common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	388 kcal
Fat	16.4 g
Saturated Fat	5.8 g
Carbohydrates	64.1 g
Protein	42.5 g
Sodium	11984.2 mg
Cholesterol	21.8 mg

Fijian Chicken Curry on the Bone adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 kg whole chicken, cut into curry pieces
• 1 tablespoon oil
• 1 tablespoon ghee
• 1 star anise
• 1 small cinnamon bark
• 2 tablespoons ginger garlic chilli paste
• 1 large tomato, diced
• 1 large onion, diced
• 1 sprig curry leaves
• 2 tablespoons masala
• Turmeric powder to color
• 1 teaspoon mixed cumin, mustard, and fenugreek seeds
• 3 small potatoes, diced
• Salt to taste
• Fresh coriander

Instructions

1. Coat chicken pieces lightly with turmeric and set aside.
2. Heat oil and ghee, then toast curry leaves, cinnamon, star anise, and mixed seeds.
3. Add onion and cook until softened.
4. Add ginger garlic chilli paste and tomato and cook until the base thickens.
5. Stir in chicken, masala, salt, and potatoes.
6. Cook until the chicken is tender and potatoes are soft, adding water as needed for gravy.
7. Garnish with coriander and serve with rice or roti.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fijian chicken curry on the bone common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	354 kcal
Fat	30.1 g
Saturated Fat	3.4 g
Carbohydrates	246 g
Protein	47.9 g
Sodium	9810.2 mg
Cholesterol	11.2 mg

Fiji Mud Crab Curry Suruwa adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 6 medium mud crabs, cleaned
• 2 tablespoons crushed garlic
• 2 tablespoons masala
• 1 tablespoon chilli powder
• 1 large onion, blended
• 1 tablespoon crushed ginger
• 1 tablespoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 12 curry leaves
• 1/4 cup canola oil
• Salt to taste
• Fresh coriander

Instructions

1. Blend garlic, onion, ginger, masala, chilli, and turmeric with a little water to form a paste.
2. Heat oil and toast curry leaves with cumin, mustard, and fenugreek seeds.
3. Add the spice paste and cook until fragrant and the oil begins to separate.
4. Add cleaned crab pieces and stir until coated.
5. Add hot water gradually to make a soupy curry and simmer until the crab turns red and cooked through.
6. Season with salt and finish with coriander.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fiji mud crab curry suruwa common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	204 kcal
Fat	7.2 g
Saturated Fat	0.9 g
Carbohydrates	33.3 g
Protein	38.1 g
Sodium	7209.8 mg
Cholesterol	0 mg

Fiji Style Masala Chai adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 cup water
• 1 tablespoon black tea leaves
• 1 inch fresh ginger peel
• 2 cloves
• 1 whole cardamom pod
• 2 teaspoons brown sugar
• 4 tablespoons powdered milk
• 1/4 cup water for mixing milk

Instructions

1. Warm the water in a small saucepan.
2. Add ginger, cardamom, cloves, sugar, and tea leaves, then simmer for several minutes.
3. Whisk powdered milk with water until smooth.
4. Stir the milk into the spiced tea and bring it just to a boil.
5. Lower the heat, let the tea rise once or twice, then strain and serve hot.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fiji style masala chai common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	494 kcal
Fat	22.5 g
Saturated Fat	8.4 g
Carbohydrates	111.6 g
Protein	39.7 g
Sodium	603.6 mg
Cholesterol	72 mg

Farm Fresh Fruit Cocktail adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 1 ½ cup Banana
• ¾ cup Papaya
• ¾ cup Seasonal fruit
• 1 tsp Honey

Instructions

1. Peel and dice bananas.
2. Wash and slice papayas, remove seeds and dice into chunks.
3. Wash, peel, and dice your chosen seasonal fruit such as mango, eggfruit, or pineapple.
4. Add fruits to a bowl, including juices from the cutting board, and lightly mix together.
5. Drizzle honey on top and mix well.
6. Serve ½ cup slightly chilled.

Helpful Tips

• Prepare the 1 ½ cup banana before you start so the recipe moves smoothly.
• Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is farm fresh fruit cocktail a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.

Can I make substitutions?

Yes. Keep the core ingredient style, then adjust fruit, greens, protein, or seasoning based on what is fresh and available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	20 kcal
Fat	0.2 g
Saturated Fat	0 g
Carbohydrates	11.4 g
Protein	0.5 g
Sodium	3 mg
Cholesterol	0 mg