Turmeric Coconut Cod With Mushrooms

While shopping at the farmers market the other day I came across this:


Fresh turmeric roots.  This is the stuff that is dried and then ground up into that yellow powder that you use in cooking.

Turmeric is the spice that gives curry it’s yellow colour, and it has been used in India as both a spice and a medicinal herb for thousands of years.

Turmeric contains curcumin, which is a powerful anti-inflammatory and it is also an antioxidant, meaning that it is something worth considering including in your diet.

I decided to use some of my turmeric roots in a sauce that I paired with cod that I had in the freezer.

This recipe is gluten and dairy free, and is Paleo and AIP-friendly.

Turmeric Coconut Cod with Mushrooms

serves 6


  • 6 fillets of cod – thawed if frozen
  • 1 onion – chopped
  • 2 cups mushrooms – sliced
  • 3 cloves garlic – crushed
  • 2 tbsp coconut oil
  • 1 cup coconut milk
  • 1 oz fresh turmeric (if you only have dried turmeric use 1 tsp)
  • 2-3 tbsp chopped fresh parsley
  • sea salt

Preheat the oven to 175°C/350°F.

Heat the coconut oil in a skillet and add the onion.  Saute for a few minutes until it is starting to soften.  Add the mushrooms and garlic and continue cooking until the mushrooms and onion are tender.

Meanwhile, peel the turmeric and chop it up into small pieces – it will stain, so be careful.  Place the turmeric in a blender with the coconut milk and season it with some salt.  Blend until smooth and bright yellow in colour.


Place the fish in a shallow oven-safe dish in one layer and season it with salt.

Once the mushrooms and onions are cooked, scatter them over the fish.

Pour the turmeric and coconut milk mixture evenly over the fish and scatter it with parsley.


Bake in the preheated oven for 15-20 minutes until the fish is opaque and flakes easily.

Serve at once with the yellow sauce poured over.


I served this on a bed of sauteed kale, along with sliced tomatoes and lacto-fermented carrots.  The tomatoes are not Elimination Stage AIP as they are a nightshade.  Tomatoes are a stage 4 reintroduction.  This was Hubby’s plate of food, and he is not AIP and has no problems with eating tomatoes.  If you cannot tolerate tomatoes, simply leave them off your plate.


It was delicious, and looked so pretty on the plate.

Shared at Paleo AIP Recipe Roundtable #32

Shared at Full Plate Thursday

Shared at Real Food Wednesday

Shared at Waste Not Want Not Wednesday #78

Shared at Pennywise Platter Thursday 73

4 thoughts on “Turmeric Coconut Cod With Mushrooms

  1. I just love the flavors of this dish, it looks really good! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • I am afraid I could not tell you – I went with one good sized fillet per person, but did not weigh them. Sorry about that. I am guessing that each fillet may have been 6oz? so that would make it 2lb – 2.25lb to feed 6 people.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s