Keto Fish Curry

Keto Fish Curry

Ingredients

  • 1 lb (450g) firm white fish fillets (such as cod, haddock, or tilapia), cut into chunks

  • 2 tablespoons coconut oil or ghee

  • 1 medium onion, finely chopped

  • 2 cloves of garlic, minced

  • 1 teaspoon ginger, grated

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)

  • 1 cup coconut milk (full-fat)

  • 1/2 cup water or fish broth

  • 1 tablespoon tomato paste (optional)

  • Salt to taste

  • Fresh cilantro (coriander) leaves for garnish

  • Squeeze of lemon juice

Instructions

  1. In a large skillet or pan, heat the coconut oil or ghee over medium heat.

  2. Add the chopped onion and sauté until it becomes soft and translucent.

  3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

  4. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well to combine the spices with the onion mixture.

  5. If using tomato paste, add it to the pan and stir to combine.

  6. Pour in the coconut milk and water or fish broth. Stir the mixture well and let it simmer for a few minutes to blend the flavors.

  7. Season the curry sauce with salt to taste. Adjust the spices as needed.

  8. Gently place the fish chunks into the simmering sauce. Cover the pan and let the fish cook in the sauce for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

  9. Once the fish is cooked, squeeze a bit of lemon juice over the curry for a fresh tangy flavor.

  10. Garnish the Keto Fish Curry with fresh cilantro leaves before serving.

Serve this Keto Fish Curry with cauliflower rice or low-carb naan for a complete and delicious low-carb meal. The creamy coconut curry pairs perfectly with the tender fish chunks, creating a satisfying dish that's perfect for a low-carb lifestyle.