Tasty Turmeric Fish Curry Recipe

Turmeric fish curry
Lee Holmes

Lifestyle Food Expert

Jan 17, 2024

We all need to be more aware of our digestive health and diseases/disorders – everything from our diet and bowel movements through to conditions such as Irritable Bowel Syndrome (IBS) right the way through to life-threatening cancers.

Vitamix has shared a Turmeric Fish Curry recipe, which promotes healthy digestion. Turmeric is an antioxidant and anti-inflammatory that Vitamix ambassador and nutritionist Lee Holmes recommends, as it helps relieve leaky gut symptoms. This vibrant and delicious curry was created by Bondi-based chef Tom Walton.

Turmeric Fish Curry


Turmeric paste – makes 1 cup

  • 200g fresh turmeric, peeled, roughly sliced
  • 60g fresh ginger, peeled, roughly sliced
  • 1 tsp ground cinnamon
  • ½ tsp fresh ground black pepper
  • 3 tbsp coconut or olive oil
  • 1/3 cup water

Fish curry

  • 2 tbsp coconut or olive oil
  • 1 small brown onion, finely diced
  • 2 clove garlic, finely diced
  • flake salt, fresh ground pepper
  • 1 vine ripened tomato, diced
  • 2 tbsp turmeric paste
  • 400ml vegetable stock
  • 300ml coconut milk
  • ½ cup tinned chickpeas, drained, rinsed
  • 250g Ling, hake or monkfish, or any firm white fish, cut into 3-4cm pieces
  • 2 cups English spinach, roughly chopped
  • ½ cup coriander, roughly chopped
  • Juice 1 lime


  1. For the turmeric paste, combine all the ingredients into the Vitamix Ascent 600ml blending cup, screw on the base and blend on high for 1 minute to form a smooth puree.
  2. Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.
  3. For the curry, place a medium saucepan over a medium/high heat and add the onion, garlic, and good pinch of salt. Cook this for 3 minutes, stirring often, then add the tomato and cook for 3 more minutes to break down. Add the turmeric paste, stir through, then add the vegetable stock and simmer for 4 minutes.
  4. Add the coconut milk and chickpeas and bring to the boil then add the fish and cook gently for 5 minutes before adding the spinach and allow that to wilt through the curry.
  5. Finish with the coriander, lime and serve with steamed rice if desired.


By Lee Holmes

Lifestyle Food Expert

Lee Holmes holds an Advanced Certificate in Food and Nutrition and is a certified holistic health coach, yoga teacher, wholefoods chef and bestselling author of the Supercharged Food series, which includes Eat Your Way To Good Health; Eat Yourself Beautiful; Eat Clean, Green and Vegetarian; Heal Your Gut; Supercharged Food for Kidsand Eat Right for Your Shape. She is a columnist for Wellbeing Magazine and is the Lifestyle Food Channel's Healthy Eating Expert. Her articles have appeared in leading Australian newspapers and journals, as well as The Timesand The Daily Expressin the UK and The Huffington Postin the USA.



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