Coconut Curry Fish Stew (low FODMAP)


  • 2 tablespoon coconut oil

  • 3 inches ginger root, minced

  • 3 tablespoons curry powder

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon cayenne

  • 1 tablespoon sea salt

  • 1/2 teaspoon fresh ground black pepper

  • 2 quarts chicken, or fish broth or stock

  • 1 can full-fat coconut milk, (I like Native Forest brand)

  • 1 can (28 ounces) organic crushed tomatoes

  • 1 red bell pepper

  • 3 sticks dried lemongrass, (optional)

  • 2 pounds cod, or haddock, cut into 2-inch cubes

  • 1/2 cup chopped fresh cilantro, plus more for garnish

  • Lime zest, for garnish


  1. Heat the oil in a saucepan. Add the ginger and sauté for about 3 minutes.

  2. Add the spices stirring for about 2 minutes.

  3. Add the stock, coconut milk, tomatoes, bell pepper, lemon grass and bring to a boil. Reduce the heat to a simmer for 25 minutes. Add the fish and cilantro, and cook for an additional 10 minutes.

  4. Garnish with lime zest and more cilantro. Serve.


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.