Curried Fish Stew
Servings Prep Time
6-8cups 20mins
Cook Time
Servings Prep Time
6-8cups 20mins
Cook Time
  • 1-2tbsp Olive Oil or Coconut oilI like to mix both!
  • 1medium OnionChopped, about a cup and a 1/4
  • 1cup MushroomsLarge chunks, use the stems too
  • 1small Yellow squashLarge chunks, about 1 cup
  • 1small ZucchiniLarge chunks, about 1 cup
  • 2small Plum tomatoesChopped coarse, about 1 cup or sub carrots
  • 1 1/2cup Organic Chicken BrothI use bouillon to make what I need
  • 1pound Wild Caught Halibut or BarramundiCut into 1 inch cubes
  • 1-2tbsp Curry powderI used two, I like spice!
  • 1tbsp Turmeric
  • 1/2tbsp Ground Black Pepperto taste
  • 1/2 tsp Saltto taste
  • 1tsp Ground Corianderoptional
  • 1tbsp Tandoori Marsalaoptional, I order it on Amazon
  • 1tbsp Monk Fruit Sweetenercan sub regular sugar
  • 1tbsp Rice Flourfor rue
  • 1/4cup Warm waterfor rue
  • 1cup Cauliflower cream saucecan sub Coconut Milk
  1. Prep veggies first into coarse, rather large chunks. In a large sauté pan (10-12 cups capacity) heated to medium, add olive/coconut oil and onion, cook for 5 mins.
  2. Add mushrooms, squash, zucchini and sauté another 5 mins, might need a tbsp of olive/coconut oil since mushrooms are thirsty little guys. Then add tomatoes, curry, turmeric, garlic, pepper and salt – stir well. Next, a cup of chicken broth, and bring to a light boil.
  3. While that’s coming to a light boil, prep your fish. Rinse and dry the fish really well. On a fresh cutting board, cut into 1 inch cubes and sprinkle with salt and pepper. Add the fish to the sauté pan and immerse into liquid. You want the fish and veggies mostly covered, feel free to add more broth if you need too.
  4. Cover and blanch for about 5 mins. Then, stir lightly to flip fish over and simmer till fish is cooked through. Turn the heat down to medium low and let’s make rue.
  5. In a small mug or bowl, add the rice flour and warm water from the tab. Using a small whisk, mix the rue till combined. Push the fish/veggies over to the side of the sauté pan and add to the liquid of the stew. It will start to thicken fairly quickly so keep stirring and mixing in the fish/veggies as it thickens. Once that’s incorporated well, add the cup of cauliflower cream. If you didn’t get to prep your cream this week, just use coconut milk. You might need to add another dose of rue if you like it thicker, then salt/pepper/season to taste. Once it’s got the consistency you like, taste the flavor. If it’s too bland, add more salt/flavors. Not creamy enough? Add more cream/coconut milk. Too thick? Add more broth. Find the flavor that works for you.
  6. Ladle a cup or cup and a half into a bowl, top with the chopped cilantro or parsley if you’d like and enjoy. Feel free to serve over your fave rice, riced cauliflower, cooked quinoa or couscous. Keep it low carb (maybe even Keto?) by eating it as is. Keeps really well for about 5 – 7 days; in fact, I think it gets better with time as the curry blends throughout.