Great Fish Curry in Coconut Milk Gluten Free
Dive into the rich, aromatic flavors of this Great Fish Curry in Coconut Milk, a gluten-free delight perfect for a hearty and wholesome meal. Tender chunks of firm white fish are gently simmered in a vibrant, creamy sauce made with coconut milk and infused with fragrant spices like turmeric, cumin, and coriander. The addition of fresh ginger, garlic, and a touch of heat from green chilies creates a beautifully balanced dish bursting with bold, tropical flavors. This easy-to-make fish curry is elevated further with optional curry leaves and a zesty finish of lime juice, making it a restaurant-quality recipe you can enjoy at home. Serve this comforting curry with steamed rice or gluten-free flatbread for a satisfying dinner that's packed with flavor and entirely gluten-free. Perfect for seafood lovers and anyone seeking a quick and nourishing meal with an exotic twist!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams firm white fish (e.g., cod, halibut, or snapper), cut into bite-sized pieces
- 400 milliliters coconut milk
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 pieces green chilies, sliced (adjust to taste)
- 2 medium tomatoes, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder (optional, for extra heat)
- 10 pieces fresh curry leaves (optional, for authenticity)
- 1 tablespoon lime juice
- 2 tablespoons fresh coriander (cilantro), chopped
- 100 milliliters water (optional, for adjusting consistency)
- 1 teaspoon salt
Instructions
Heat coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic, ginger, green chilies, and curry leaves (if using). Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until softened, about 4-5 minutes.
Stir in the ground turmeric, ground cumin, ground coriander, and red chili powder (if using). Cook the spices for 1-2 minutes, stirring frequently.
Pour in the coconut milk and stir well. Add water if the curry is too thick.
Bring the mixture to a gentle simmer and season with salt to taste.
Carefully add the fish pieces to the pan, ensuring they're fully submerged in the sauce. Simmer gently for 8-10 minutes or until the fish is cooked through and flaky.
Add lime juice and stir gently to combine.
Garnish with fresh coriander (cilantro) and serve hot with steamed rice or gluten-free flatbread.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 10.2 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
