This healthy yellow shark curry is a fragrant, gluten-free seafood recipe combining sustainably sourced shark with creamy coconut milk, turmeric, ginger and native Australian ingredients.
Inspired by the fresh produce of the Northern Rivers, it’s a nourishing meal that celebrates local flavours and my Food as Medicine philosophy.
Infused with warming spices, creamy coconut milk and fresh herbs, this recipe is a celebration of simple ingredients that deliver big flavour and even bigger health benefits.
Originally created using sustainably sourced shark, this curry is full of flavour. However, you can also make it with barramundi, snapper or any firm white fish.
Inspired by the vibrant flavours of Southeast Asia and enhanced with native Australian ingredients, this healthy yellow shark curry a wholesome meal that’s naturally gluten-free and ready in around 30 minutes.
As both a chef and clinical nutritionist, I believe every meal is an opportunity to nourish the body as well as delight the senses. Turmeric, ginger and garlic have long been valued for their anti-inflammatory and immune-supporting properties, while fish provides high-quality protein and heart-healthy omega-3 fats.
Combined with creamy coconut milk and aromatic herbs, this healthy yellow fish curry is a delicious example of my Food as Medicine philosophy.
Whether you’re cooking for family, friends or simply yourself, this recipe is one you’ll return to time and again. Serve it with fluffy coconut jasmine rice for a nourishing dinner that’s as comforting as it is flavourful.
Can I substitute shark with another fish?
Absolutely. Any firm white fish such as barramundi, snapper, bream or swordfish will work beautifully.
Is this curry gluten-free?
Yes, provided you use a certified gluten-free curry paste or spice blend.
Can I freeze yellow shark curry?
The curry sauce freezes well. For best texture, add freshly cooked fish when reheating.
What should I serve with shark curry?
Steamed coconut jasmine rice, fresh watercress, native greens or lightly steamed Asian vegetables make perfect accompaniments.
Is shark curry healthy?
Yes, when prepared with fresh, sustainably sourced shark and wholesome ingredients, shark curry can be a nutritious meal. Shark is a lean source of high-quality protein that helps support muscle repair and keeps you feeling satisfied. Combined with anti-inflammatory spices such as turmeric, ginger and garlic, plus the healthy fats found in coconut milk, this curry is both nourishing and flavourful.
As with all seafood, it’s important to choose sustainably sourced shark and enjoy it as part of a varied diet. In this recipe, fresh herbs and native Australian greens add fibre, vitamins and antioxidants, making it a delicious example of my Food as Medicine philosophy.
Why you’ll love this recipe
- Ready in just 30 minutes
- Naturally gluten-free
- Rich in protein and healthy fats
- Packed with anti-inflammatory herbs and spices
- Easy to adapt using your favourite white fish
- Perfect for weeknight dinners
Yellow shark curry in a hurry
- Total Time30 minutes
- YieldServes 2
- DietGluten Free
Fragrant yellow fish curry simmered in creamy coconut milk with turmeric, ginger and fresh herbs. A healthy, gluten-free meal ready in just 30 minutes.
Ingredients
1 tablespoon macadamia oil
2 cloves garlic, peeled, finely chopped
1 x 2cm piece ginger, peeled, grated
1 stalk lemongrass, trimmed, bruised
6 curry leaves
400 grams shark or other firm white flesh fish
175 g yellow curry paste or a blend – I used Zest Yellow Curry Blend
200 ml / 1/2 can coconut milk or cream (save the other half for the rice)
1 x 1 cm piece turmeric, peeled, grated
To Serve
Watercress
Native greens – Beach Banana (also known as Pig Face or Karkalla)
Instructions
- In a large heavy based saucepan, heat oil.
- Add cloves garlic and ginger, sauté until lightly browned.
- Add lemongrass, heat a little to release essential oil and become more fragrant.
- Add fish, sear lightly on each side.
- Add yellow curry blend and coconut milk or cream. Add turmeric.
- Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
- Serve with coconut rice, watercress and native greens.
Notes
- Karkalla is a salty fleshy succulent with a light, sweet taste, similar to strawberries or fresh figs. It can be eaten raw in salad, and if blanched they work perfectly with shellfish.
- Karkalla is also delicious when boiled or included in stir-fry dishes.
- Don’t overcook the fish—it should gently flake with a fork.
- Fresh turmeric provides brighter flavour than dried.
- Make it mild or spicy by adjusting your curry paste.
- This curry tastes even better the following day.
- Freeze the curry base and simply add fresh fish when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Fish
- Method: Simmer
- Cuisine: Modern Australian
Coconut jasmine rice
The life changing kitchen hack every cook should know!
Ingredients
Instructions
- Boil water. Add rice.
- Cook using absorption method for about 7 minutes.
- Fold in coconut milk or cream, season with salt.
- Return to heat and cook a further 3 minutes to absorb.
- Remove from heat.
- Place a clean tea towel over the steaming rice then place a lid.
- Allow to rest for at least 10 minutes to continue steaming, softening and keeping warm.
- Serve with yellow fish curry.
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