Coconut Curry White Fish

I absolutely love Indian food, with it's warming and aromatic flavours. It's comfort food to me even though I didn't grow up eating it. There's just something so fulfilling about Indian cuisine. 

I've been craving Indian food really badly so of course I created this little dish to nourish my body and soul. It's always interesting to me when the body has a craving. Why is that? What does the body need? In this case, my craving for Indian food has to do with specific spices. All of the ones I used in this recipe soothe inflammation and help in matters of digestion; something I've been having issues with recently. So of course, my craving makes complete sense. And boy oh boy, not only does this dish taste delicious, but it really did feed my body well. There was also lots of leftovers, so I ate this for days!


  • 2 tbsp coconut oil
  • 1 medium onion, diced
  • 1 lrg bell pepper, chopped
  • 10 fillets of white fish, I used red snapper
  • 2 cups full fat coconut milk
  • 3 cloves garlic, crushed
  • 1/2 tsp of each: cumin, garam masala, coriander
  • 1/4 tsp turmeric
  • 1 tsp sea salt

Serve with:

  • brown rice
  • spinach or other greens of choice


  1. Heat a frying pan over medium heat. Add coconut oil and melt. Add onion and bell pepper and cook until soft.
  2. Preheat oven to 350 degrees.
  3. In a glass baking dish, place fish fillet in a row. set aside. In a small bowl, mix together coconut milk, garlic, spices and sea salt. Pour liquid over fish. Once onions and bell peppers are cooked, place over top of fish as well.
  4. Place fish in the oven for 40-45 minutes or until fish flakes apart.
  5. Serve fish over top of brown rice and greens of choice. Make sure to spoon sauce over rice and greens as it's the best part!

This is what this dish looks like right out of the oven. Red snapper is very tender and when it's cooked in a sauce it literally melts in your mouth. Delicious!

Living more life,