How To Make Coconut Fish Curry | Gluten-Free | Dairy-Free | Sugar-Free | Bridget's Healthy Kitchen

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-bought spice mix

Homemade blends can be tailored for health, while store mixes are often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile, while dried cilantro is cost-effective.

Start by dry frying 1 teaspoon of cumin seeds in a frying pan over medium to high heat for about 1 minute until fragrant and popping.

Transfer the toasted cumin seeds to a food processor.

Peel and chop 2 small to medium-sized onions into chunks and add them to the food processor with the cumin seeds.

Add 1 tablespoon of finely chopped garlic and 1 tablespoon of ginger to the food processor.

Blend the mixture until smooth, scraping down the sides as needed to achieve a silky texture.

Set the onion paste aside once blended.

In a large frying pan or wok, heat 1 tablespoon of coconut oil over medium heat until it begins to bubble.

Add 2 tablespoons of British chickpea sauce to the frying pan.

Once bubbling, add 0.5 teaspoon of mustard seeds and a few curry leaves to the pan, being careful not to burn the mustard seeds.

Finely chop 2 green chilies and add them to the frying pan, adjusting the amount based on desired spice level.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens