Low Carb Spicy Carp Fish Curry
Dive into the bold and irresistible flavors of this Low Carb Spicy Carp Fish Curry, a perfect blend of heat, creaminess, and aromatic spices. Made with tender carp fish simmered in a rich coconut milk base infused with cumin, turmeric, Kashmiri chili powder, and curry leaves, this dish packs a punch of flavor while staying low-carb friendly. Simplified yet authentic, the recipe uses wholesome ingredients like fresh ginger, garlic, and lime juice, resulting in a vibrant and nutritious curry that comes together in under an hour. Serve this luscious dish with cauliflower rice or zucchini noodles for a delightful and satisfying keto-friendly meal that feels indulgent yet keeps you on track. Perfect for weeknight dinners or a flavorful twist at your next gathering, this curry is a must-try for seafood lovers looking to spice up their low-carb meal plans.
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Recipe Information
Ingredients
- 500 grams Carp fish (whole or fillet, cleaned and cut into pieces)
- 2 tablespoons Coconut oil
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (minced)
- 3 cloves Garlic (minced)
- 1 large Tomato (finely chopped)
- 10 leaves Curry leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Fish masala or garam masala
- 1 cup Coconut milk (full-fat, unsweetened)
- 0.5 cup Water
- 2 whole Green chilies (slit lengthwise)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 tablespoon Lime juice
Instructions
Heat the coconut oil in a deep, heavy-bottomed pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced ginger and garlic, and sauté for another minute until aromatic.
Add the chopped tomato and curry leaves. Cook until the tomato softens and blends into the mixture, about 3-5 minutes.
Mix in the coriander powder, turmeric powder, Kashmiri chili powder, ground cumin, and fish masala (or garam masala). Stir well to combine the spices with the onion-tomato mixture.
Pour in the coconut milk and water, stirring to create a smooth curry base. Bring it to a gentle simmer.
Add the salt and green chilies, then carefully place the carp fish pieces into the curry. Ensure the fish is submerged in the liquid.
Cover the pan and simmer over low heat for 15-20 minutes, or until the fish is fully cooked and tender. Avoid stirring too much to prevent breaking the fish pieces.
Once the fish is cooked, adjust the seasoning with more salt if needed. Turn off the heat and stir in the lime juice.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed cauliflower rice or zucchini noodles for a low-carb meal.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.5 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3035 mg | 65% | |
*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.
