If you're looking for a delicious and healthy option for those with a sensitive stomach, then you'll love this low FODMAP coconut fish curry. The dish is made with codfish, fresh ginger, and tomatoes, making it an easy and tasty option that can be served as a main course or as a side dish. This low FODMAP coconut fish curry is easy to make and can be served with any number of side dishes. Some great side dishes to serve with this curry include steamed rice or roasted root vegetables.
Any mild, firm white fish, including cod, can be used in this dish. Barracuda is the type of fish depicted in these photographs. Deep waters along the Atlantic coast from the Carolinas to southern Florida are home to this wonderful but unusual fish.
4 cod fillets, 6 oz (or other firm mild white fish)
3 tbsp. lime juice
½ cup cilantro,, chopped
2 limes, quartered, for serving
Directions
In a blender or food processor, add the coconut milk and tomatoes and pulse until just blended. (There should still be a few small tomato chunks visible). Set aside.
In a large skillet, heat the coconut oil over medium heat. Add the ginger pieces and stir. Top with the Casa de Sante low FODMAP Certified Thai curry powder. Season with more salt and black pepper if needed and stir to mix. Cook for 1-2 minutes, or until the mixture is very fragrant and forms a thick paste.
Pour the tomato mixture and coconut milk into the skillet, and mix until the sauce is a rich golden color.
Reduce the heat to a simmer and add the fish fillets to the sauce. Cook for 5 minutes with the lid on before carefully turning the fish fillets over. Cook for an additional 3-5 minutes, or until the fish is cooked through.
Take the pan off the heat and add the fresh lime juice and chopped cilantro. Season to taste and adjust seasonings as needed.
Serve with basmati rice and/or roasted root vegetables right away. If needed, provide additional lime wedges for squeezing. Enjoy!
Recipe Note
Serve with basmati rice and/or roasted root vegetables of your choice as a side dish.
