Newspaper article The Chronicle (Toowoomba, Australia)

Slow-Cooked Solomon Island Curry; Ex-Pat Finds Cooking a Favourite Dish Takes a Lot Longer When She Can't Go to Woolies or Coles

Newspaper article The Chronicle (Toowoomba, Australia)

Slow-Cooked Solomon Island Curry; Ex-Pat Finds Cooking a Favourite Dish Takes a Lot Longer When She Can't Go to Woolies or Coles

Article excerpt

Byline: Gina Nott, From her blog Honiara in Heels

One of the things I am slowly getting used to is that everything takes a little longer in the Solomons.

Like most Pacific nations, "Solomon time" is a common term in the ex-pat vernacular here.

Things get done in their own time.

Tasks that I would expect to be able to get done in a lunch hour now take considerably longer.

Days, sometimes. Let me demonstrate.

I had a hankering for green curry.

I have made this a thousand times before and have it down to a fine art.

It is my "go to" dish when I want something delicious and quick.

Even if I have no ingredients in the cupboard, I could usually do the shopping and have the curry on the table in 30 minutes flat.

So Saturday morning I started what I suspect is going to be a Saturday morning ritual. I went to Central Market to get the ingredients for the curry. First stop, fish mongers. The fish is sold in big soupy tubs side by side, or the bigger fish like Marlin and tuna are laid out on tables in the sun.

I chose the fishmonger who seemed to have some smatterings of ice still in his container and asked for a coral trout.

The fishermen dug his hand into the swill and fished around (pardon the pun) like a lucky dip, until he pulled out a glistening coral trout and held it up like it was the Ashes trophy.

To my surprise, the eye was clear and it didn't have that fishy smell. A 4kg fish for $80 Solomon dollars - which is about $13. First task completed.

I then walked through the fresh vegetable stalls heaving with their piles of ripe, colourful goodness. From one stall I got a bundle of green beans tied together with some long-stemmed plant. Nothing goes to waste here. At another little store I restocked my store of garlic, chilli, ginger and some "old" brown coconuts.

Usual time to do a quick shop: 15 minutes

Actual time taken: one hour.

I lugged my haul back to my hotel and started to prepare the dish. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.