Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, halibut, or mahi-mahi), cut into 1.5-inch pieces
  • 1 tablespoon lime juice (15 ml)
  • 1 teaspoon ground turmeric (5 ml)
  • 1/2 teaspoon sea salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon coconut oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 inch (2.5 cm) fresh ginger, grated (approx. 1 tablespoon)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup / 150g)
  • 1-2 red chilies, finely chopped (adjust to taste) (approx. 1-2 teaspoons)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1/2 cup (120 ml) vegetable broth or fish stock
  • 1 tablespoon fish sauce (15 ml) (optional, can sub soy sauce for vegetarian)
  • 1 tablespoon lime juice (15 ml)
  • 1 lime, zested
  • 1/4 cup (approximately 1 bunch) fresh cilantro, chopped
  • Sea salt and freshly ground black pepper, to taste

Instructions:

  1. Combine fish pieces with lime juice, turmeric, salt, and pepper in a bowl. Set aside for at least 10 minutes.
  2. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and chilies; cook for another minute until fragrant.
  3. Stir in bell pepper, coriander, cumin, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally.
  4. Pour in coconut milk and vegetable broth/fish stock. Bring to a simmer. Stir in fish sauce (or soy sauce), lime juice, and lime zest. Season with salt and pepper to taste.
  5. Gently add the marinated fish pieces to the simmering curry. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. Stir in fresh cilantro. Serve immediately, garnished with extra cilantro and lime wedges, if desired.