Rasam Fiji Style Recipe

Rasam 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

• 50 g tamarind
• 1 tablespoon cumin seeds
• 1 tablespoon crushed black pepper
• 4 garlic cloves
• Chillies to taste
• 1/4 brown onion
• 4 sprigs curry leaves
• 4 cups water
• 2 tablespoons oil
• Salt to taste

Instructions

1. Soak tamarind and squeeze out the pulp, discarding seeds and fibers.
2. Heat oil and toast cumin seeds.
3. Add curry leaves and cook briefly.
4. Make a paste from onion, garlic, and chillies, then cook it until browned.
5. Add tamarind extract, black pepper, and salt.
6. Simmer until fragrant, then add water and simmer again.
7. Serve warm or at room temperature.

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 rasam 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	494 kcal
Fat	6 g
Saturated Fat	1.1 g
Carbohydrates	54.6 g
Protein	63.8 g
Sodium	10728.2 mg
Cholesterol	86.4 mg