Keto Radish and Fish Curry
Indulge in the flavorful fusion of bold spices and creamy coconut milk with our Keto Radish and Fish Curry – a perfect low-carb dish for a healthy diet. This recipe features tender, bite-sized white fish fillets simmered alongside succulent radishes, which add a subtle peppery crunch to the curry. Aromatic notes of freshly grated ginger, garlic, and a vibrant blend of curry spices like turmeric and cumin create a fragrant base, while fresh cilantro and a splash of lemon juice balance the richness with a refreshing finish. Ready in just 45 minutes, this keto-friendly curry is ideal for weeknight dinners or impressing guests with its exotic appeal. Serve it piping hot and enjoy a satisfying dish that’s packed with flavor and nutrition!
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Recipe Information
Ingredients
- 500 grams white fish fillets
- 300 grams radishes (about 10 medium-sized)
- 2 tablespoons coconut oil
- 400 ml coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 ml water
Instructions
Begin by preparing the radishes. Wash them thoroughly and cut them into halves or quarters, depending on their size, to ensure even cooking.
Pat the white fish fillets dry with paper towels and cut them into bite-sized pieces. Season with salt and black pepper and set aside.
In a large pan or skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the curry powder, ground turmeric, and ground cumin to the pan, stirring them into the onion mixture to toast the spices for 1-2 minutes. This will enhance the flavor.
Pour in the coconut milk and water, stirring to combine. Increase the heat to bring the mixture to a gentle simmer.
Add the radish pieces to the curry and simmer for about 10 minutes until they start to become tender.
Gently place the fish pieces into the curry, ensuring they are submerged in the sauce. Continue to simmer on medium-low heat for an additional 8-10 minutes, or until the fish is cooked through and flakes easily.
Once cooked, add fresh lemon juice to the curry for a tangy finish, and taste to adjust seasoning with additional salt and black pepper if needed.
Garnish the curry with chopped fresh cilantro before serving.
Serve hot, directly in bowls, and enjoy this flavorful and nutritious Keto Radish and Fish Curry.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6940 mg | 302% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 39.4 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 287 mg | 22% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2915 mg | 62% | |
*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.
