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Turmeric Fish Curry

I've been adding turmeric to my diet via tea and supplements because I have chronic inflammation and turmeric is known to have antioxidant and anti-inflammatory effects. The recipe for turmeric coconut curry sauce originated in "Run Fast. Cook Fast. Eat Slow" - we served it over white fish and Japanese rice for a rich, creamy, and satisfying meal.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Asian
Keyword: curry, dairy-free, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 396kcal


  • 1 lb white fish cod, snapper, or whatever you like
  • 1 tbsp extra-virgin olive oil
  • 1 bunch green onion chopped
  • 1/2 tsp Kosher salt
  • 1 tbsp fresh ginger minced
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1 can coconut milk 13.5 oz
  • freshly ground black pepper to taste
  • 2 large carrots chopped
  • 4 small yukon gold potatoes quartered


  • Bake the fish in a 400 degree F oven. Lightly oil a baking dish; salt and pepper the fish and place in the dish. Cover and bake for 15-20 minutes or until the fish flakes easily with a fork.
  • Prepare the curry sauce: heat the oil in a saucepan over medium-high heat. Add the green onion and salt and cook, stirring frequently, until the onion has softened, about 3 minutes.
  • Add the ginger, curry powder, turmeric, and cayenne, and cook for 1 minute.
  • Stir in the coconut milk and bring to a boil. Add the carrots and potatoes. Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens and the veggies are softened, about 10 minutes.
  • Serve on top of scoop of rice and a 1/4 lb of baked fish. Enjoy!


You should be able to purchase turmeric powder at your local grocer.