Low Sodium Radish and Fish Curry
Discover the vibrant flavors of Low Sodium Radish and Fish Curry—a wholesome and heart-healthy dish that combines tender white fish fillets with the crunch and peppery bite of red radishes, all simmered in a creamy coconut milk base infused with aromatic spices like turmeric, coriander, and cumin. Perfect for those watching their sodium intake, this curry relies on fresh ingredients and zesty lemon juice for a robust, tangy flavor profile without added salt. Ready in under an hour, this easy curry recipe is ideal for busy weeknights and pairs wonderfully with steamed rice or warm flatbreads. Garnish with fresh cilantro and an optional green chili for a customized touch of heat, making this dish as flavorful as it is nutritious.
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Recipe Information
Ingredients
- 500 grams firm white fish fillets (such as cod, haddock, or tilapia)
- 200 grams red radishes, thinly sliced
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup unsalted tomato puree
- 1 cup coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 unit fresh green chili, finely chopped (optional, for heat)
Instructions
Rinse and pat dry the fish fillets. Cut them into bite-sized pieces and set aside.
Heat the canola oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Add the turmeric, coriander, cumin, and black pepper to the pan, stirring to coat the onions and release the spices' aroma.
Pour in the tomato puree and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Add the sliced radishes to the pan and cook for 5 minutes, allowing them to slightly soften.
Gently place the fish pieces into the curry, ensuring they are submerged in the sauce. Simmer for another 10-12 minutes, or until the fish is cooked through and flakes easily.
Stir in the lemon juice. Adjust seasoning with additional black pepper if needed, avoiding any added salt.
Sprinkle with chopped cilantro and, if using, the finely chopped green chili for an extra bit of heat.
Serve the curry hot with your choice of steamed rice or warm flatbreads.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 40.7 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3814 mg | 81% | |
*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.
