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Coconut Fish Curry

Brought to you by Chloe Collins


2 firm fish fillets
2 tbsp coconut oil
2 tsp himalayan pink salt
2 tsp ground Turmeric or 3cm fresh turmeric, grated
2 fresh green chillies
12 fresh bay leaves
1 400ml can coconut milk
1 cup fresh coriander, finely chopped
1/4 cup filtered water
1-2 cups cooked brown rice


  1. Mix the salt and the ground turmeric together, and gently rub over each side of the fish fillets.
  2. In a frying pan, heat the oil, chillies, fresh turmeric and stir-fry for a few minutes. Add the curry leaves and cook for a further 5 minutes overa low heat.
  3. Pour in the coconut milk and water and bring to a simmer.
  4. Carefully add the fish in a single layer. Simmer for about 5 minutes on each side (depending on how thick the fillet is). When the fish is quite firm to touch it should be cooked.
  5. Remove from the heat. Serve scattered with chopped coriander on a bed of brown rice.

About the Author

Chloe Collins a Clinical Nutritionist with a special passion in women’s hormonal health. She is on a mission to empower women with the correct information so that they can make the best possible decisions about their own body and health. Chloe is the host of a women’s health podcast called Chloe’s Clinic where she has vulnerable and important conversations. She has created a range of powerful online programs & eBooks for the purpose of making a positive impact in women’s lives worldwide.