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Coconut Curry Turmeric Trout

Serves 4


    This quick curry is great with a variety of proteins, including fish, says Cosco. You can use as much or as little trout as you like. Seasoning the fish as soon as you’ve cut the fillets ensures the salt permeates the flesh, making for a more delicious result. 


    Don’t toss that fish skin!

    There’s no point leaving it on the trout in this recipe because it won’t be crispy, but Cosco uses it to make fish skin chips. “I’ll cut it into little triangles, put them on a cookie sheet lined with parchment paper, sprinkle them with salt and pepper, layer parchment paper overtop and another cookie sheet [to], and put them in the oven until they’re crispy. It makes these perfect Dorito-like chips,” he says. Don’t knock ’em till you try ’em! 


    Coconut Curry Turmeric Trout


      • 2 freshly caught trout, about 12 inch (30 cm) long, skinned, filleted, and cut into 1 inch (2.5 cm) pieces
      • Salt and pepper, to taste
      • 1 tsp (5 mL) coconut oil
      • 1 carrot, sliced
      • 1 medium onion, sliced
      • 1 fennel bulb, sliced, fronds reserved
      • 1/2 tsp (2 mL) onion powder
      • 1/2 tsp (2 mL) garlic powder
      • 1/2 tsp (2 mL) ground ginger
      • 1/8 to 1/4 tsp (0.5 to 1 mL) crushed red pepper flakes
      • 1/8 tsp (0.5 mL) ground turmeric
      • 13 1/2 fl oz (400 mL) can coconut milk
      • Sprinkle trout with salt and pepper


      Per serving:

      • calories341
      • protein34 g
      • total fat17 g
        • sat. fat8 g
      • total carbohydrates11 g
        • sugars6 g
        • fibre3 g
      • sodium163 mg



      In 12 inch (30 cm) cast iron skillet, heat coconut oil and sauté sliced carrots, onion, and fennel, with salt and pepper to taste, for 5 minutes. Add onion powder, garlic powder, ground ginger, red pepper flakes, and turmeric. Once spices are fragrant, add coconut milk. Cook for 3 minutes, until sauce thickens, then add trout, gently cooking it through, about 2 minutes.


      Serve with rice and garnish with fennel fronds.



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      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.