Fish Curry

Fish Curry

I went camping this weekend and couldn’t find any fresh fish or vegan sources of protein, so had to settle for frozen fish at a local convenience store. Frozen fish isn’t my favorite because it doesn’t defrost well. It is often rubbery or mushy. So I usually avoid it.

Here’s what Rick did with the frozen cod we bought to make it taste fantastic!


  • 3x frozen cod fillets – defrosted.
  • 3x zucchinis
  • 1 large tomato
  • 1/2 lb of cherry tomotoes
  • One onion
  • Coconut Oil
  • 1 tspn Turmeric
  • 1 tspn Garlic Powder
  • 1 tspn Ginger Powder
  • Salt to taste
  • Pepper to taste
  • 1/2 tspn Red Chilli Powder
  • 1 tspn Cumin
  • 1+ cup of water

Instructions to cook:

Part cooked Curry
Part cooked Curry

Heat coconut oil in a pan and combine the spices as the pan heats.

Add diced onion and sweat through. Dice tomatoes and add to mix. Simmer for 5 mins before added sliced zucchinis. Cook 5 mins adding about a cup of water to the mix.

Add defrosted fish and simmer for 20 mins. The recipe is the same if you use fresh fish, and tastes even better btw. Use any white fish for this recipe: Tilapia, Hoki, Cod, Haddock, Red Snapper are all good.

Serve over Jasmine, Brown, Black or Red Rice. Enjoy!

Author: Amanda

Amanda Turner has worked in fitness for over 20yrs, specialising in Personal Training, Competitive Fitness Training, Dance, Acrobatics, Arthirtis Mobility, Pilates, Yoga, Martial Arts and Tai Chi. She used to work full time in entertainment and fitness, but now has a design company and continues her love of fitness part time.

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