Sigatoka Club nakai curry and roti

Kai (nakai in Fiji-Hindi) are freshwater clams prized for their natural sweetness. In this Indo-Fijian curry, they’re paired with a fiery sauce, as served at the Sigatoka Club in Fiji, a regular lunch destination for Fuzz Ali growing up. Mussels can be used in place of kai, but Ali insists a trip to your local Pacific grocer will reward curiosity.

• serves

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 4 red chillies
• 1 medium head garlic, cloves separated and peeled
• 2.5 cm piece ginger, peeled and roughly chopped
• 1 tsp black peppercorns
• 3–4 tbsp ghee
• 1 sprig fresh curry leaves
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 onion, diced
• 1 medium tomato, roughly diced
• Salt, to taste
• Pinch of sugar, to taste
• 4 tbsp Fiji curry powder (see Note)
• ¼ cup coconut milk
• Juice of ½ lemon
• 400 g kai (nakai), cleaned (see Note)
• ¼ cup coriander, roughly chopped

Roti

• 1 cup plain flour
• 1 tbsp ghee, plus extra for cooking
• Pinch of salt

Resting time: 30 minutes

Instructions

1. For the roti, place the flour, ghee and salt in a stand mixer fitted with a dough hook. With the mixer running, slowly trickle in enough boiling water (around ⅓ – ½ cup) until a flexible, supple dough forms, this should take around 15 minutes.
2. Transfer the dough to a floured surface and knead by hand for about 5 minutes until smooth. Shape into a ball, cover with a clean cloth and let rest for 20 minutes.
3. Divide into four generous portions and roll each one out evenly. Cook the roti in a frying pan over medium heat, brushing with ghee and turning regularly until lightly golden and tender.
4. Using a mortar and pestle, pound the chillies, garlic, ginger and black peppercorns into a rough paste.
5. Heat the ghee in a shallow, wide pan over medium heat. Add the curry leaves, cumin seeds and fennel seeds, and fry until fragrant and sizzling, then add the onion and cook until lightly caramelised.
6. Add the chilli, garlic and ginger paste and cook for about 1 minute, stirring well. Add the tomato, season with salt and a pinch of sugar, and let it break down gently for about 2 minutes.
7. Stir in the Fiji curry powder, then add the coconut milk and lemon juice. Simmer for 2 minutes, then add the kai and stir well so the sauce coats everything evenly.
8. Reduce the heat to low and simmer for 15 minutes. Stir through the coriander and cook uncovered for a further 5 minutes, then remove from the heat, cover, and let the curry rest for 10 minutes before serving.
9. Serve hot with fresh roti.

Notes

• Fiji Curry Powder is available at Fiji and Pacific grocers, or at Fuzz Ali and partner Ilai Jikoiono's online store fijipantry.com.au
• Kai can be replaced with mussels, although Fuzz Ali recommends sourcing kai, if possible.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.