Coconut Fish Curry | Elite Living Nutrition:

Succulent coconut fish curry is perfect for a Saturday night impromptu with your family. They’ll all love this, and if you’re not a fan of fish, replace the fish with free-range or organic chicken fillets. Everyone is a winner…


  • 2 tbsp. olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, chopped
  • salt and pepper
  • 1 ½ tbsp. curry powder
  • 2 cloves of garlic, minced
  • 1 tbsp. root ginger, grated
  • 1.5lb (680g) cod, fresh OR 700g free range chicken
  • 14 oz (400 ml) full-fat coconut milk
  • 1 lime, juice
  • 4 green onions (scallions), sliced, for garnish
  • fresh coriander, chopped, for garnish


  1. Heat the olive oil in a large pot over medium-high heat. Add red and green bell peppers and onions, season with salt and pepper and fry for about 4-5 minutes.
  2. Add the curry powder and cook for another 1 minute, stirring constantly. Now add the garlic and ginger and cook until fragrant, about 30 seconds.
  3. Place the cod fillets on top of the cooked vegetables or stuff them into the vegetables and pour over the coconut milk.
  4. Cover the pot and bring to the boil before reducing the heat and simmering gently for 20 minutes or until the fish is cooked through.
  5. Taste the sauce and season with a little more salt and pepper if necessary. Squeeze in lime juice, garnish with chopped green onions and cilantro. Serve immediately.
  6. Serving offer. Serve with white rice or couscous


GF – gluten free
DF – Dairy free
LC – low carbohydrate (20 g serving)
MP – Cooking – Refrigeration
HP – high protein

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