Maria .Recipes Keto Enthusiast, Indian Food Lover

Fish Curry

When people think of indian food, they very rarely think of fish dishes, but in certain parts of the country like Bengal or Mumbai, fish curries are a staple in every household. This one in particular is my favorite, as the coconut milk makes for a super creamy sauce.

  • 500 g cod or other similar fish, cut in chunks
  • 3 tbsp coconut oil
  • 1 dried red chili (or one green chili chopped to be added with the garlic and ginger)
  • 1 tsp mustard seeds
  • 1/2 medium onion (50 g)
  • 1 small tomato (150 g)
  • 1 tsp ginger paste
  • 2 tsp garlic paste or 4 cloves, minced
  • 1/2 tsp turmeric
  • 1 tsp powdered cumin
  • 1 tsp powdered coriander
  • 1/2 tsp garam masala
  • Ground black pepper
  • Salt (about 1/2 tsp in total)
  • 3/4 cups coconut milk
  • Optional: 1-2 tbsp apple cider vinegar or lemon juice
  • Fresh coriander to garnish
  • Process
    1. Warm up the oil in a pan over medium high heat. Fry the mustard seeds and dried red chili.
    2. When the seeds start to pop, wait about one minute, then add the garlic, ginger and onions with a bit of salt. Cook on medium heat for 5-10 minutes until they are translucent.
    3. Add the chopped tomatoes with salt. Cook for 5 minutes until they break down.
    4. Add the fish with the rest of the salt.
    5. Turn up the stove to high heat to cook the fish for about 2 minutes. Add the spices. Mix and cook for 30 seconds, then add the coconut milk.
    6. Let it simmer for about 5 minutes. Turn off the stove, add vinegar or lemon juice, garnish with coriander and serve.
  • Nutritional information, for 1/3 of the recipe
    • 392 kCal
    • 5.8 g net carbs, 1.4 g fiber, 7.2 g total carbs
    • 31.8 g protein
    • 26.9 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.