The Global Paleo AIP Kitchen

Review of ebook ‘Global Paleo AIP Kitchen’ and a recipe for ‘Indian Fish Cutlets’

Many folks get intimidated with the thought of elimination diets. They think it would be too restrictive and boring. They worry that they might never get to enjoy a meal again. And they would be so wrong!   The AIP diet, even though it eliminates all foods with any kind of allergenic potential like dairy, gluten, soy, nightshades, grains and refined sugar,   is all about nourishing and nutrient dense foods. If you see all the different AIP recipes that I and my fellow AIP bloggers have been posting over the years, you will realize that you don’t need to feel deprived when you are on the Autoimmune Paleo (AIP) diet.

And now there is one more brand new resource for folks on AIP which is guaranteed to take any boredom out of AIP ! ‘The Global Paleo AIP cookbook’, is a community ecookbook which is the brainchild of Bethany Darwin of Adventures in Partaking and has recipes from all over the world! This ebook is a treasure and an absolute treat!  There is so much variety in the recipes -From  Indian Fish Cutlets to Argentinian Carne Picada to an Irish Stew and Bao Bing -a Chinese dessert! Whoa that’s exciting right? Scroll down below to get the recipe for ‘Indian fish cutlets’ that will give you an idea of all the exciting recipes in this book.

Some stats about this book:

  • It has a total of 122 recipes – all 100% AIP compliant!
  • 18 bloggers including yours truly ( 🙂 ), contributed recipes to this book. All of us contributors have experience eating around the world (real subject matter experts) and are all using AIP to control their various autoimmune conditions.
  • There are 11 standalone chapters (mini ebooks), each focusing on the food of a specific part of the world, with appetizers, mains, sides, desserts and drinks in each of them. Plus, there is a section at the start of each chapter (country/region) talking about the food and culture of that region. I wrote this section for India 🙂
  • Other cool thing about this cookbook is that it has a full ingredient index so you can easily find recipes with the ingredients you have on hand!
  • It also has a section on seasonings to help you create your own recipes
  • As a bonus, it also talks about the basics of the AIP diet with a note on how to go about doing reintroductions.

Click on the link below to purchase this treasure of a book and also to enter a Giveaway – The winner of the Giveaway will receive a $25 amazon card and the ebook ‘My Paleo AIP Indian Adventure’.  There will be 2 winners that will be announced on December 8th!  So don’t wait!

And here is the recipe for yummy ‘Indian Fish Cutlets’ to give you a taste of what’s in store for you in this tantalizing AIP Cookbook!Indian Fish Cutlets (Paleo, AIP)

Review of ebook 'Global Paleo AIP Kitchen' and a recipe for 'Fish Cutlets'
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious sea food appetizer - these fish cutlets are so flavorful!
  • • 2 medium white sweet potatoes
  • • 1 can (5 ounces) tuna - drained ~ 150-170 gr
  • • 1 small red onion - finely diced
  • • 1 Tablespoon fresh ginger -finely diced ~ 7 gr
  • • 2 cloves garlic - finely diced
  • • 5 curry leaves - finely diced
  • • 1⁄2 teaspoon pink salt ~ 2.8 gr
  • • 1⁄2 teaspoon turmeric powder ~1 gr
  • • 1 Tablespoon cilantro/ coriander leaves - chopped ~ 1 gr
  • • 2 Tablespoons cassava flour - for dusting ~ 17.5 gr
  • • 3- 4 Tablespoons coconut oil - for frying ~ 45-60 ml
  1. Peel, chop and boil white sweet potatoes in a medium saucepan until fork tender.
  2. While potatoes cook, finely diced the onion, garlic, ginger & curry leaves.
  3. Heat 1 Tablespoon coconut oil in a small saucepan, over medium heat and fry onion, garlic, ginger & curry leaves until soft and starting to brown. Once brown, remove from heat.
  4. When potatoes are cooked through, drain, return to hot pot and mash with a potato masher.
  5. Add onion mixture, a can of drained tuna and chopped cilantro to the potatoes and mix well.
  6. Use an ice-cream scoop to measure even cutlets and form in your hands into patties.
  7. Dust both sides of cutlets with cassava flour.
  8. Heat 3 Tablespoons coconut oil in a large skillet and fry for 2-3 minutes on each side until brown. Don’t crowd the pan and cook in batches if necessary.


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  1. Interesting read Indu. I make those same fish cutlets, but usually with some regular potatoes, I like the idea of the white sweet potatoes. I make them with canned mackerel and salmon, also tuna like you have up above. Yumm!

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