One local Fijian curry to try is goat curry. Goats are prevalent in local Indian cuisine but especially for special functions like weddings as one goat can cost over FJ$350 each. It’s ingredients are similar to the Fijian Chicken Curry on this site but in developing a new goat curry pie for my Malamala Beach Club menu, I discovered a Jamaican recipe that was just not comparable. The lack of spices in the region caused many of the Indian labourer’s recipes to be shortcut and simplified. This local flavor suits a lot of meats like chicken and seafood, but when it comes to a gamey meat like goat or duck, the addition of the sweet spices helps to cut down that richness.
This recipe has more than 12 different spices that combine with the acidity of fresh tomatoes, limes and green papaya (which helps to tenderize the tough meat). Combined with the creaminess of coconut milk, this goat curry recipe is well worth the many hours it takes to cook. Using a pressure cooker will dramatically cut down the cooking time but be mindful to reduce some of the liquid in the recipe to avoid overflowing. Enjoy this recipe inside a flakey pie crust, or serve it with hot rice, roti and a good chutney.