AIP Fish Curry with Butternut

This aip fish curry takes a simple fillet of fish and a humble butternut squash and combines them to make a rich and flavorful dinner that your whole family will enjoy that’s totally aip, paleo and nightshade free. With it’s mild curry flavor it’s a great way to eat more seafood.

 

a white bowl filled with AIP fish curry with butternut with a grey napkin

 

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How do you like to cook? I mean, what’s your cooking style?

I assume since you’re on a recipe site that you like following recipes.
Or maybe you’re just curious to see what other people are cooking. I tend to fall into that second category. That’s one of the hardest things about being a food blogger.

Unless I sit down with the intent to write a recipe to share with you, I generally walk into the kitchen, grab a few ingredients, toss them in the pot and see what comes out. It’s always a surprise. Sometimes a good surprise. Sometimes a bad surprise.

This curry was one of those great surprises. I had fish that was meant to be in a thai flavored soup, but plans got changed. And I had butternut that was meant to be a butternut bisque. Then, I totally grabbed the fenugreek by mistake while cooking.

AND… this curry is what came out.

It was such a happy surprise that my hubby and both my parents raved about it and before finishing dinner I pulled out the phone to write down the ingredients and made plans to make it again this week to share with you.

Here’s to more happy surprises in the kitchen!

 

 

a close up of a bowl of aip fish curry with butternut

 

 

In my opinion, this is comfort food at it’s best…. warm, creamy and served in a bowl.
Here are some other comfort food recipes for you to try.

 

 

 

Ready for Some AIP Fish Curry?

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AIP Fish Curry with Butternut


  • Author: Bethany Darwin

Description

This aip fish curry takes a simple fillet of fish and a humble butternut squash and combines them to make a rich and flavorful dinner that your whole family will enjoy that’s totally aip, paleo and nightshade free. With it’s mild curry flavor it’s a great way to eat more seafood.

 


Ingredients

  • 1 TBSP olive oil
  • 1 medium red onion
  • 2 cloves garlic
  • 1 TBSP ginger powder
  • 1 tsp dried turmeric
  • 2 TBSP dried fenugreek leaves
  • 1 cup fish stock (or any broth)
  • 1 medium butter squash (about 3-4 cups cubed)
  • 1/2 tsp sea salt
  • 2-3 cups water
  • 1 can coconut milk
  • 2 large fish fillets (about 2 cups bite sized pieces – any variety of fish you like – I like snapper or sea bream)
  • 1 TBSP fish sauce

Instructions

  1. heat oil in a large soup pot over medium heat
  2. dice onion and smash/ grate garlic and add to hot oil – allow to sauté until starting to brown
  3. add ginger and turmeric and stir to combine with the oil
  4. add fenugreek and stock/ broth and reduce to simmer
  5. peel & chop butternut into large chunks and add to pan
  6. cover with water, bring to a boil and simmer until tender (about 20 minutes)
  7. while butternut cooks, cut fish into bite sized pieces
  8. use a potato masher to slightly mash the butternut, leaving some chunks
  9. add can of coconut milk and stir to combine, then add the fish
  10. simmer for another 6-8 minutes until fish is cooked through
  11. serve with cauliflower rice, chapatis or mashed parsnips

 

 

 

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a bowl and a pot full of aip fish curry with butternut

 

 

 

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