COCONUT FISH CURRY by allergy cooking my way

COCONUT FISH CURRY (A repeat of an extremely popular dish)

Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Strong in spices, but lovely with creamy mashed cauliflower.

Serves: 4

Prep time: 15 mins

Cooking time: 70 mins


  • 1 tbsp coconut oil
  • 2 stalks celery, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 cloves garlic
  • 1 tbsp ginger, fresh, minced
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp tumeric
  • 1 tsp smoked paprika
  • juice of 1/2 lime
  • 1 x 440g can diced tomatoes
  • 1 x 400g can coconut milk
  • salt and pepper to taste
  • 1/2 kg firm white fish
  • 2 tbsp coriander, finely chopped


  • Heat coconut oil in large pan.
  • Add onion and celery and cook stirring for 5-7 minutes.
  • Stir in garlic, ginger, garam masala, coriander, cumin, tumeric and cayenne.
  • Cook 2-3 minutes until fragrant, an add tomatoes and  coconut milk.
  • Bring to the boil, and then lower heat and simmer slowly with lid on the pot for about one hour.
  • Cut fish into bite size pieces, and add to the curry.
  • Cook a further 5-7 minutes, until fish is cooked. (Don’t overcook it)
  • Remove from heat, dish onto serving plate and sprinkle with coriander.

NOTE: Recipe for Creamy mashed cauliflower, which is a great side dish.


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