Fish Curry with Oka & Palusami

Awarded by Grace Sugiandi
The fish curry with oka and palusami was a masterpiece. It featured succulent pieces of locally caught fish, in a fragrant coconut curry sauce that was rich with Samoan flavours. The curry sauce was a harmonious blend of traditional Samoan ingredients and modern culinary techniques, giving it a unique depth and complexity that was both comforting and exciting. To accompany the fish curry, a side of oka, a traditional Samoan dish made with marinated raw fish. This was a refreshing and zesty contrast to the richness of the curry, adding a burst of flavour that delighted the taste buds. But what truly set this dish apart was the palusami. A Samoan favourite, palusami was made with young taro leaves, creamy coconut milk and a touch of love. The palusami added a comforting, earthy element to the dish, grounding it in the traditions of Samoa while adding a creamy, melt-in-your-mouth texture. the fish curry with oka and palusami was more than a dish; it was a gateway to Samoa, a testament to the power of tradition and innovation coming together on a plate. The fish curry with oka and palusami is a testament to the magic that happened when traditional flavours met innovation, an iconic dish in Auckland and reminding diners that great food could transport you to far-off lands without ever leaving the city.