Paleo Curry Fish Balls
Dive into the world of bold flavors with these Paleo Curry Fish Balls—a delightful fusion of tender fish, aromatic spices, and creamy coconut curry. Perfectly crafted for paleo enthusiasts, this dish features deboned white fish fillets (like cod or haddock) blended with coconut flour and spiced to perfection with garlic, ginger, and red curry paste. The golden-browned fish balls are simmered in a luscious coconut milk sauce infused with lime juice and fresh herbs like cilantro and basil, creating a fragrant and satisfying meal that's gluten-free, dairy-free, and utterly nourishing. Easy to prepare in under an hour, this recipe is ideal for serving with cauliflower rice or your favorite vegetables, making it a wholesome dinner option packed with protein and flavor. Perfect for paleo curry lovers seeking a healthy and hearty dish!
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or haddock), deboned and skinless
- 2 tablespoons coconut flour
- 1 large egg
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste (check for paleo-friendly ingredients)
- 400 ml coconut milk
- 1 tablespoon fish sauce
- 1 medium lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh basil leaves, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Cut the white fish fillets into chunks and place them in a food processor. Pulse until finely minced.
In a mixing bowl, combine the minced fish, coconut flour, egg, sea salt, and black pepper. Mix thoroughly until well combined.
Using your hands, form the mixture into small balls, approximately 2.5 cm (1 inch) in diameter, and set aside.
In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.
Add the red curry paste to the onion mixture, stirring continuously for 1 minute until fragrant.
Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a gentle simmer.
In a separate pan, heat the remaining tablespoon of coconut oil over medium heat. Add the fish balls in batches and cook for 4-5 minutes, turning occasionally until they are golden brown on all sides.
Carefully transfer the browned fish balls into the curry sauce. Simmer on low heat for an additional 10 minutes, allowing the fish balls to cook through and absorb the flavors.
Squeeze the juice of one lime into the curry and stir.
Garnish with fresh cilantro and basil before serving. Enjoy your Paleo Curry Fish Balls hot, optionally accompanied by cauliflower rice or a side of vegetables.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 629 mg | 13% | |
*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.
