Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 8

2 pound rockfish
¾ tsp. ground turmeric, divided
Salt, to taste
2 tbsp. coconut oil

12 pearl onions, halved
2 medium red onions, sliced thinly
2 Serrano peppers halved
40 small leaves, divided
1 (½-inch) piece fresh ginger, minced

Freshly ground black pepper, to taste
¼ cup water
1½ (14-ounce) cans coconut milk, divided

1 tsp. apple cider vinegar


  1. In a bowl, season the fish with ¼ tsp. of the turmeric and salt and keep aside.
  2. In a huge skillet, melt coconut oil on medium heat.
  3. Add pearl onions, red onions, ginger, Serrano peppers, and 20 curry leaves and sauté for about 15 minutes.
  4. Add ginger, remaining turmeric, salt, and black pepper and sauté for about 2 minutes.
  5. Move half of the mixture into a bowl and keep aside.
  6. Add remaining curry leaves, fish fillets, water, and 1 can of coconut milk and cook for about 2 minutes.
  7. Now cook, covered for about 5 minutes.
  8. Add apple cider vinegar and remaining half can of coconut milk and cook for about 3-5 minutes or till done completely.
  9. Serve hot with the topping of reserved onion mixture.

Calories: 331 kcal
Protein: 24.72 g
Fat: 18.38 g
Carbohydrates: 18.83 g