Continuing Bula Bride’s Food Series, today on the blog we have a delicious Prawn Curry by Chef Peter Kuruvita. Peter is well known for his time at Sydney’s iconic Flying Fish Restaurant & Bar which he opened in 2004, successfully leading the kitchen team as Executive Chef for 8 years before moving on.

Peter’s love of the Pacific & passion for seafood led to the opening of Flying Fish at Sheraton Fiji Resort, in 2008 in partnership with Starwood Hotel group. June 2014 saw the opening of Peter’s latest project Flying Fish Tokariki located at Sheraton Resort & Spa, Tokariki Island, Fiji.

Bula Bride Fiji Wedding Blog / Food Series // Prawn Curry – Flying Fish Fiji

The Flying Fish Restaurants have become much loved by visitors to Fiji and I often hear nothing but raving reviews. You can also hold your wedding at the restaurants for a fine dining experience with sand between your toes. The cocktails are pretty good too!



500g (1 lb 2oz) green U8 prawns, peeled with tails in tact (a U8 prawn is a medium green prawn)
150 g coconut powder mixed with 300 ml hot water
50 g (1 ¾ oz) ghee
1 onion, finely chopped
2 garlic cloves, thinly sliced
5cm (2 in) knob of ginger, thinly sliced
1 sprig curry leaves, leaves picked
5 cm (2 in) piece pandanus leaf
1 cinnamon stick
2 cloves
2 cardamom pods, bruised
½ teaspoon fenugreek seeds
1 teaspoon chilli powder
¼ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon paprika
1 teaspoon fish curry powder
2 long green chillies, chopped
½  lime


Peel the prawns leaving the tail on, reserve the heads and de vein them by cutting the digestive tract out of the center of their back.

Clean the reserved prawn heads by removing the shell and washing out the guts, you should be left with just the legs and eyes. Add 200ml water in a food processor and blend until a smooth paste forms, then strain through a fine sieve, extracting as much liquid as possible.

Discard the solids then combine the paste with the coconut cream.

Heat the ghee in a heavy-based saucepan over medium heat, add the onion, garlic, ginger, curry leaves and pandanus leaf and cook over low heat for 6-8 minutes or until the onions are translucent.

Add the prawns and all the remaining ingredients except for the prawn paste and stir continuously for 5 minutes. Add 300ml water to the pan, combine well and cook for another 7 minutes, then reduce to a low heat, stir in  the prawn paste and cook for another 8 minutes or until the flavours are well combined, the sauce has thickened and the ‘raw curry’ flavour has gone. Do not let the curry boil or it will split. Remove from the heat and stand the curry for 1 hour to allow flavours to combine.


For more about Peter Kuruvita and to find more of his scrumptious recipes visit his website >

You can also follow Chef Kuruvita’s culinary adventures over on his facebook page >

For more about Flying Fish Fiji visit

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