On the very exclusive Turtle Island, a 35 minute float plane flight from Nadi on the largest island, Viti Levu – is a resort of the same name.
At Turtle Island, water sports, on land activities and cooking lessons are included at this exclusive ‘club’ where only 30 guest can be accommodated in the traditional but certainly updated bures (cottages).
On a sunny morning on the verandah overlooking the multi aqua blue waters, two of the resort’s chefs showed their talent with easy to make recipes. For more information about Turtle Island, go to Hotels and Destinations on WWW.INDULGEDTRAVELER.COM
IKA VAKALOLO FISH IN COCONUT CREAM
300 gram Fish fillet
1/2 cup shredded tomato and onion
500 ml coconut cream
1 tsp sliced ginger
Salt and pepper to taste.
Bok Choy… don’t over do it since this will overwhelm the delicate flavor
DIRECTIONS
Place fish in the pot with coconut cream and sliced ginger
Bok choy as many as you like
When the coconut cream starts to simmer, add shredded tomato, onion and Bog Choy
Season with salt and pepper
Let it boil so that the coconut cream will cover the fish and vegetables
Don’t over cook.
CHICKEN CURRY
500 grams boneless chicken breast
3 tsp onions
2 tsp garlic
1 tbsp turmeric powder
1 tbsp curry powder
1 tbsp Masala powder
1 cup coconut cream
Salt to taste
2 tbsp fresh chilies
3 tbsp cilantro..optional
3 tbsp Canola oil
1 tsp cumin seed
¼ cup water
DIRECTIONS
Put oil in the pot and sauté onion and garlic until brown
Add turmeric, curry and Masala powder, cumin and stir until well combined then add chicken
Stir chicken and the whole mixture and leave for some time to cook .
Add water
Season to taste
Add coconut cream, fresh chilies and cilantro
Taste if you need more seasoning.
