Low Sodium Spicy Carp Fish Curry
Dive into a flavorful feast with this Low Sodium Spicy Carp Fish Curry, a heart-healthy twist on a classic dish that doesn't compromise on taste. Featuring tender, fresh carp fish simmered in a rich, aromatic blend of tomatoes, ginger, garlic, and warming spices, this recipe is perfect for those seeking bold flavors while maintaining a low-sodium diet. A splash of coconut milk lends optional creaminess, while green chilies provide an irresistible heat. Ready in just 45 minutes and garnished with fresh cilantro and a zing of lemon juice, this curry pairs beautifully with steamed rice or quinoa for a wholesome meal. Perfect for spice lovers and health-conscious foodies, this low-sodium carp curry is a must-try for your next dinner.
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Recipe Information
Ingredients
- 500 g Fresh carp fish (cleaned and cut into pieces)
- 2 tbsp Cooking oil (e.g., mustard oil or coconut oil)
- 1 large Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 tsp Ginger (grated)
- 2 medium Tomatoes (chopped)
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder (adjust for spice preference)
- 1 tsp Coriander powder
- 2 cups Low-sodium fish stock or water
- 2 pieces Green chilies (slit lengthwise)
- 0.5 cup Coconut milk (optional, for a richer curry)
- 2 tbsp Fresh cilantro leaves (chopped, for garnish)
- 1 tsp Lemon juice
Instructions
Rinse the carp fish pieces under cold water and pat dry with a paper towel. Set aside.
In a large pan, heat the cooking oil over medium heat. Once hot, add the finely chopped onions and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the chopped tomatoes and cook until they soften and start to break down, about 5 minutes.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to coat the tomato mixture with spices.
Pour in the low-sodium fish stock or water and bring to a simmer. If you'd like a creamier curry, stir in the coconut milk at this stage.
Add the carp fish pieces to the simmering curry gently. Ensure the fish is fully submerged in the liquid. Cover and let cook for 10-12 minutes, turning the fish pieces once halfway through.
Add the slit green chilies during the last 5 minutes of cooking for an extra kick of heat.
Once the fish is cooked through and the curry has thickened slightly, remove from heat. Adjust spice levels if needed, but avoid adding salt to keep the recipe low sodium.
Stir in lemon juice for a hint of brightness and garnish with fresh chopped cilantro leaves.
Serve hot with steamed rice, quinoa, or your preferred side.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 17.9 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 392 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2960 mg | 63% | |
*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.
