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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat coconut oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the garlic, ginger, green chilies, and curry leaves (if using). Cook for 1-2 minutes until fragrant.

Step 4

Add the chopped tomatoes and cook until softened, about 4-5 minutes.

Step 5

Stir in the ground turmeric, ground cumin, ground coriander, and red chili powder (if using). Cook the spices for 1-2 minutes, stirring frequently.

Step 6

Pour in the coconut milk and stir well. Add water if the curry is too thick.

Step 7

Bring the mixture to a gentle simmer and season with salt to taste.

Step 8

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.

Step 9

Add lime juice and stir gently to combine.

Step 10

Garnish with fresh coriander (cilantro) and serve hot with steamed rice or gluten-free flatbread.

Nutrition Facts

Serving size	(1473.7g)

Amount per serving	% Daily Value*
Calories	995.1

Total Fat 35.6g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 250mg	0%
Sodium 2755.5mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 8.3g	0%
Total Sugars 41.2g
Protein 105.8g	0%

Vitamin D 1000IU	0%
Calcium 247.8mg	0%
Iron 6.9mg	0%
Potassium 2918.8mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 41.5%

Carbs: 27.0%