Low Fat Radish and Fish Curry
Dive into a hearty yet health-conscious meal with this Low Fat Radish and Fish Curry, an exquisite blend of tender white fish fillets and crisp, peppery radishes simmered in a light coconut milk base. Infused with aromatic spices including curry powder, turmeric, and coriander, this dish promises a vibrant and flavorful experience without the guilt. Fresh ginger, garlic, and green chili lend a tantalizing kick to this comforting curry, while lime juice and coriander leaves add a refreshing finish. Perfectly balanced and easy to prepare in under an hour, this low-fat recipe serves as a delightful pairing to steamed rice or flatbread for a wholesome, satisfying meal. Ideal for those seeking a nutritious dinner option with bold South Asian-inspired flavors!
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Recipe Information
Ingredients
- 400 grams white fish fillets (such as cod or haddock)
- 250 grams radishes
- 400 milliliters coconut milk (light)
- 1 large onion
- 3 cloves garlic
- 1 inch piece ginger
- 1 whole green chili
- 1 tablespoon curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon vegetable oil
- 1 whole lime
- 3 tablespoons fresh coriander leaves
- 1 teaspoon salt
- 100 milliliters water
Instructions
Begin by washing and slicing the radishes into thin rounds. Set aside.
Finely chop the onion, garlic, and ginger. Slice the green chili lengthwise.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the garlic, ginger, and green chili to the onion. Stir and cook for another 2 minutes until fragrant.
Sprinkle the curry powder, turmeric powder, and coriander powder over the onion mixture. Stir well to coat the onions and sauté for another minute.
Add the sliced radishes to the pan and mix to ensure they are well-coated with the spices.
Pour in the light coconut milk and 100 milliliters of water, bringing the mixture to a gentle simmer. Let the curry cook for about 10 minutes.
Cut the white fish fillets into bite-sized pieces and gently place them into the simmering curry.
Allow the fish to cook through, about 8-10 minutes. Stir occasionally, being careful not to break the fish pieces.
Season the curry with salt and juice from the lime. Stir gently.
Garnish the curry with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7165 mg | 312% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 31.8 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2517 mg | 54% | |
*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.
