Fragrant Coconut Fish with Coriander

This creamy, curry style fish is very simple and extremely quick to prepare (like all of my cooking).

Such a tasty way to prepare fish, and if you're not a huge fan of seafood, this is the perfect way to incorporate it into your diet more often as the flavours totally take over! We should all be eating fish at least once a week so here's a healthy recipe that will make this super simple to do!

Suitable for paleo, keto, low carb, gluten free and dairy free diets!

Serves: 2
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes


  • 2 fish fillets (I like pink snapper, red emperor or due fish)

  • 1/4 tsp ground turmeric

  • 1 to 2 tbls curry powder

  • Pinch of salt

  • 2 tsp olive oil

  • 1/2 medium onion, finely diced

  • 1 small fresh red or green chili, finely sliced

  • 1 large clove garlic, finely chopped

  • 1 tsp finely grated fresh ginger

  • 1/2 cup organic coconut cream

  • Lime juice

  • Coriander leaves


  • Rub the fish with the turmeric, curry powder and salt

  • In a frying pan, heat oil and cook onion, chili, garlic and ginger on low heat for about 5 minutes. Avoid browning.

  • Add the coconut cream, stir well, then add the fish and bring to a simmer

  • Cook uncovered for 4 minutes

  • Turn fish over and finish cooking (approx another 3 to 4 minutes).

  • Stir in some lime juice and coriander leaves just before serving!

Serving suggestion:
Serve with fresh, steamed Asian greens and / or brown rice (I would swap the brown rice for cauliflower or cauliflower rice to keep it low carb and lower calorie but this is your choice). Season with extra chili, salt and pepper if desired!