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Coconut Fish Curry

Servings: 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

  • 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!