Duruka Curry

Duruka, a tall, grass-like plant, generally grows wild in damp soil in the Fiji Islands, and bears close resemblance to the sugar cane. Known to grow in Malaysia also. The part that is eaten is the unopened flower, which must be removed from its sheath. Here are pictures of the unpeeled and peeled products. This vegetable is sometimes called the “Fiji Asparagus” for obvious reasons. To my mind, duruka is a truly unique delicacy that is so characteristic of Fiji.Duruka spoils very rapidly and starts to smell bad if it gets wet i.e. water penetrates the inner (white) flower part. Smell is a good way to check for this rot.Duruka is harvested in Fiji in April/May timeframe, and that is when the green grocers import them into other countries.Duruka can also be cooked in coconut milk, but that calls for a separate recipe. As kids we used to simply roast it over charcoal (not completely peeled); we would then eat it with salt, powdered chilies, and even lemon juice.

Duruka Curry
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4 20 minutes
Servings Prep Time
2-4 20 minutes
Duruka Curry
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4 20 minutes
Servings Prep Time
2-4 20 minutes
Instructions
  1. Heat oil in a pot with a heavy-bottomed base on medium high. When close to smoking point, reduce heat to low, add onions, close lid and sauté until onions become soft and translucent. Shake pot frequently to ensure even cooking of onions.
  2. Add garlic, chilies, and turmeric and sauté gently for 2 minutes or so.
  3. Add tomatoes (optional), mix thoroughly and sauté further until it softens.
  4. Add duruka to pot contents, stir thoroughly until it is evenly coated with the masala ingredients. Cover pot and raise heat to medium.
  5. Cook until duruka is about half cooked. Spread the spring onions on top and let contents cook until duruka has completely softened. If duruka starts to stick to pot bottom, add water about 15 ml at a time
  6. Remove pot from heat and add the optional Garam masala and Coriander. Let pot contents rest for half hour or so for flavours to meld.
  7. Serve after re-heating gently.
Share this Recipe