AIP Fish Curry with Butternut

  • Author: Bethany Darwin


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.



  • 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


  1. heat oil in a large soup pot over medium heat
  2. dice onion and smash/ grate garlic and add to hot oil Рallow to saut̩ 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