Heart-Healthy Radish and Fish Curry
Savor the flavors of a nourishing "Heart-Healthy Radish and Fish Curry," a vibrant one-pot dish perfect for those seeking a wholesome, low-sodium, and nutrient-packed meal. This recipe combines tender, flaky fish fillets like cod or tilapia and the subtle crunch of radishes in a velvety, spiced coconut milk sauce. A fragrant blend of turmeric, cumin, and coriander adds depth and warmth, while fresh lime juice and cilantro brighten every bite. With cherry tomatoes for a hint of sweetness and a light broth base, this curry is a guilt-free option that’s both satisfying and easy to make in under 45 minutes. Pair it with brown rice or quinoa for a complete, heart-smart dinner that's sure to impress!
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Recipe Information
Ingredients
- 400 grams Fish fillets (such as cod or tilapia)
- 200 grams Radishes, sliced
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 250 milliliters Low-sodium fish stock or water
- 100 grams Cherry tomatoes, halved
- 200 milliliters Coconut milk, light
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 unit Lime, juiced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Sauté for another 2 minutes until fragrant.
Stir in the turmeric powder, cumin powder, and coriander powder. Cook for 1 minute to toast the spices.
Add the sliced radishes to the pan, stirring well to coat them with the spices, and cook for about 3 minutes.
Pour in the fish stock or water and bring it to a gentle simmer. Cover the pan and let the radishes cook for about 5 minutes, or until slightly tender.
Add the cherry tomatoes to the pan and cook for another 3 minutes.
Stir in the light coconut milk and bring the mixture back to a simmer. Add the fish pieces and cook gently for 8-10 minutes, or until the fish is opaque and cooked through.
Season the curry with salt and black pepper, adjusting to taste.
Remove the pan from the heat and stir in the lime juice and chopped cilantro.
Serve the curry hot with a side of brown rice or quinoa for a complete heart-healthy meal.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.2 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2639 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
