Coconut Fish Curry ( Gluten-Free, Dairy-Free)
GLUTEN FREE II DAIRY FREE II SOY FREE II PALEO II SESAME FREE II EGG FREE II SHELLFISH FREE II NUT FREE
I must say, this curry is incredibly delicious. Adding coconut milk to curries is a game-changer as it gives them a silky-smooth texture. I have been making this recipe for years now, and the combination of aromas and flavours is simply stunning.
The mix of curry leaves, ginger, garlic, and spices creates a mouthwatering harmony that will leave you wanting more. If you do try this dish, please let me know your thoughts in the comments. I hope you enjoy it as much as I do!
Notes on ingredients
Coconut oil
I used coconut oil in this recipe. It really adds another depth of flavour. Plus it’s far healthier than vegetable oil. Olive oil would also be a great choice too.
Curry leaves
The curry leaves are from my local Indian shop. If you can’t get hold of any, please do not substitute for kaffir lime leaves as it has a completely different flavour profile. You can just leave that ingredient out as it will still taste fabulous.
Masala
The masala I have used is from Natco. The masala does need to be ground before use, be sure to pick out the bay leaves. You can then use the leaves when you cook rice.
I never buy the pre-blended variety of masalas they contain too much cinnamon and taste really grainy, so if you can get hold of the Natco I promise you it will taste so much better.
Ingredients
Tips
When making curries, I like to mix garlic and ginger with some olive oil in my Nutri Bullet to ensure there are no chunks of ginger in the finished dish. If you don't have a Nutri Bullet, grating the ginger and garlic or using a garlic press are good alternatives. Another option is to freeze the garlic and ginger in ice cube trays once blended to keep for other recipes.
Puree the tinned tomatoes so the finished curry sauce is smooth.
You could use any variety of white fish for this recipe. If you really wanted to be fancy, you could use salmon and tiger prawns.
Storage & reheating
This curry will keep in the fridge for 4 days and can be heated up either in the microwave or in a saucepan on the stove.
1 hour cooking time - feeds 4
Step by step
Recipe
3 tbsp coconut oil
2 medium onions finely chopped
35 g blended ginger ( see notes)
5 cloves of garlic crushed or blended ( see notes)
1 400 g tin of chopped tomatoes ( puree first)
1 400 g tin of coconut milk
3 tsp garam masala ( if using a pre-blended variety only use half the amount)
1/4 tsp turmeric
1/4 bunch curry leaves
1 tsp sea salt
2 chillies chopped
50g chopped coriander
6 fillets of pollack/cod/ hake ( frozen is a good option)
Juice of 1/2 lemon
Method
Brown the onions in a saucepan with the coconut oil on medium heat, then add the blended garlic and ginger stir for a couple of minutes before adding the spices and the curry leaves, cookout the spices for 2/3 minutes.
Add the tomatoes, chilli and coconut milk simmer for 20 minutes on medium heat uncovered.
Once the sauce has cooked add the fish and turn the heat on low and cook for a further 20 minutes with a lid on top.
Finish with the juice of half a lemon and freshly chopped coriander.
Food shopping tips
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If you're looking for affordable options for healthy ingredients, I have a curated shopping list that you might find useful. You can check it out at the link here. And if you decide to try it out, don't forget to use the code KAM10 for a £10 discount on your first order. Please note that the minimum order for the first shop is £50.
This blog contains affiliate links, which means I may receive a commission if you purchase using the links. I have personally vetted and used all the products that I recommend.
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