Coconut Fish Curry

A very simple and QUICK fish curry recipe that tastes like it’s been simmering for hours, thanks to all of the tasty fresh ingredients!

If you have some white fish on hand, this is the most comforting, satisfying, and flavorful dish you’ll make this winter!

Depending on the curry powder and paste you choose, this can be very mild, spicy…or somewhere in between. So, take your personal preferences into account here, and use your favorite curry paste & powder.

🧄If you’re a garlic lover (like me!) Then you’re really going to enjoy the garlic-infused flavor here! Don’t be shy with the garlic…add additional cloves if you desire.

Use any fish you can find on SALE or on special! Sea bass, monkfish, haddock, flounder, grouper, red snapper, cod, halibut, whiting, hake, pollock, etc.

Are you trying to incorporate more fish into your diet? You’re not alone!

Many people desire to mix up their proteins and get the health benefits many fish and seafood offer….but where to start?!

If you’re not sure whether you like eating fish – but love all their health benefits – white fish may be just the solution for you!

They’re less “fishy” and milder than other fish, which makes them a great place to start!

Each fish has its own nutritional makeup … but they’re all a nutrient-dense source of protein and micronutrients that contain very few calories.

They’re also:

🙌Low in fat

🙌High in protein, B vitamins

🙌Packed with minerals like potassium, magnesium, and phosphorus.

🐟Why eat fish? Research suggests it’s linked with a lower risk of depression, heart disease, and cognitive decline as we get older.

🍲If you can’t buy fresh whitefish from a fishmonger, choose wild-caught, frozen-at-sea.

Frozen at sea means they are frozen soon after being caught, which preserves them at their freshest point.

Do you like white fish? What’s your favorite kind?

REFERENCES:

Precision Nutrition
Men’s Health
Dr. Axe

makes 4 servings

Ingredients:

• 2 Tbsps avocado oil, olive oil, ghee, or unrefined coconut oil

• 1 large yellow onion, chopped

• 2 red bell peppers, stems, ribs, and seeds removed, then chopped

• 2 cups sliced fresh mushrooms

• 1 Tbsp fresh ginger, minced

• 2 fresh garlic cloves, minced

• sea salt and freshly ground pepper to taste

• 2 Tbsps green curry paste, or to taste

• 2 tsps mild curry powder, or to taste

• 2 Tbsps white-wine vinegar

• 1 can (13.5 ounces) full-fat coconut milk

• 2 Tbsps arrowroot powder or gluten-free flour

• 1 1/2 lbs white fish, skin and dark membrane removed, cut into 1 1/2-inch pieces

• a small handful of fresh cilantro leaves, chopped

• 1/4 cup sliced green onions or scallions

Optional:

• cooked brown rice or quinoa, for serving

• Lime wedges for serving

Instructions:

In a large bowl, season the fish pieces with some sea salt and pepper. Cover and allow to refrigerate for 15 minutes, or until ready to cook.

Place your coconut milk in a blender together with the gluten-free flour and blend until completely smooth. Set aside.
In a large skillet or Dutch oven over medium-high heat add your oil and heat until hot. Add onion, bell peppers, mushrooms, ginger, and garlic.

Sprinkle with a pinch of sea salt and cook until vegetables soften, about 5 minutes.
Add the curry paste, curry powder, and vinegar; cook whisking constantly until the vinegar is evaporated/cooked off, about 1-2 minutes.

Stir in your coconut milk mixture then reduce the heat to a low and bring to a gentle simmer.
Carefully nestle the seasoned fish pieces to your simmering sauce.

Cook, stirring occasionally until fish is cooked through and flakes easily with a fork,6-8 minutes depending on the fish you’re using.

Divide your hot curry equally into 4 serving bowls, and garnish with cilantro leaves and green onions.

Serve with cooked brown rice if desired and enjoy!
❤️Love, Rachel

Coconut Fish Curry

Category Dinner Lunch Quick 'n Easy Recipes

Persons

4

Ingredients

• 2 Tbsps avocado oil, olive oil, ghee, or unrefined coconut oil
• 1 large yellow onion, chopped
• 2 red bell peppers, stems, ribs, and seeds removed, then chopped
• 2 cups sliced fresh mushrooms
• 1 Tbsp fresh ginger, minced
• 2 fresh garlic cloves, minced
• sea salt and freshly ground pepper to taste
• 2 Tbsps green curry paste, or to taste
• 2 tsps mild curry powder, or to taste
• 2 Tbsps white-wine vinegar
• 1 can (13.5 ounces) full-fat coconut milk
• 2 Tbsps arrowroot powder or gluten-free flour
• 1 1/2 lbs white fish, skin and dark membrane removed, cut into 1 1/2-inch pieces
• a small handful of fresh cilantro leaves, chopped
• 1/4 cup sliced green onions or scallions

Optional:

• cooked brown rice or quinoa, for serving
• Lime wedges for serving

Instructions

1. In a large bowl, season the fish pieces with some sea salt and pepper. Cover and allow to refrigerate for 15 minutes, or until ready to cook.
2. Place your coconut milk in a blender together with the gluten-free flour and blend until completely smooth. Set aside.
3. In a large skillet or Dutch oven over medium-high heat add your oil and heat until hot. Add onion, bell peppers, mushrooms, ginger, and garlic.
4. Sprinkle with a pinch of sea salt and cook until vegetables soften, about 5 minutes.
5. Add the curry paste, curry powder, and vinegar; cook whisking constantly until the vinegar is evaporated/cooked off, about 1-2 minutes.
6. Stir in your coconut milk mixture then reduce the heat to a low and bring to a gentle simmer.
7. Carefully nestle the seasoned fish pieces to your simmering sauce.
8. Cook, stirring occasionally until fish is cooked through and flakes easily with a fork,6-8 minutes depending on the fish you’re using.
9. Divide your hot curry equally into 4 serving bowls, and garnish with cilantro leaves and green onions.
10. Serve with cooked brown rice if desired and enjoy!

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