Coconut Fish Stew

For this recipe you can use any type of wild-caught white fish such as cod, grouper, halibut, mahi-mahi or snapper. Serve with steamed cauliflower.

Makes 4 servings

Total Prep Time: 30 minutes


1 ½ pounds/700 grams firm white fish fillets, cut into portions

sea salt and black pepper

1 tablespoon coconut oil

1 yellow onion, finely chopped

1 teaspoon grated fresh ginger

1 crushed garlic clove

1 teaspoon ground coriander

1 teaspoon turmeric

1 green chili pepper, deseeded, finely chopped

8 curry leaves (optional)

1 cup fish or chicken stock

1 ½ cups unsweetened coconut milk

fresh cilantro leaves


Season fish fillets with sea salt and pepper. Set aside.

Heat oil over medium heat. Sauté onions for a few minutes until soft. Add in ginger, garlic, coriander, turmeric, chili pepper and curry leaves. Stir-fry until aromatic.

Add in stock and coconut milk, bring to boil. Add in fish. Reduce heat to a simmer for 10 minutes or until fish is cooked. Serve garnished with cilantro leaves.