Paleo Gourd and Hilsa Curry
Dive into the rich and aromatic flavors of our Paleo Gourd and Hilsa Curry, a delightful fusion of tender Hilsa fish and nutrient-packed gourd, all simmered in a luscious coconut milk-based sauce. This paleo-friendly recipe celebrates the natural sweetness of the fish, balanced perfectly with warming spices like turmeric, cumin, and coriander, and elevated by the creamy richness of coconut milk. The inclusion of fragrant curry leaves and fresh cilantro adds an extra layer of authenticity to this traditional dish. With a quick prep time and a simmering method that locks in flavors, this curry is both nutritious and bursting with taste. Serve it steaming hot and pair with your favorite paleo sides for a wholesome, guilt-free meal. Perfect for those embracing healthy eating without compromising on authenticity, this recipe is a true gem of the paleo repertoire!
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Recipe Information
Ingredients
- 500 grams Hilsa fish, cleaned and cut into pieces
- 300 grams Gourd, peeled and diced
- 2 tablespoons Coconut oil
- 1 large Onion, finely sliced
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 large Tomato, chopped
- 10 leaves Curry leaves
- 250 ml Coconut milk
- 250 ml Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large pan, heat coconut oil over medium heat.
Add the sliced onions and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add turmeric, coriander, cumin, and red chili powder to the pan. Stir well to combine with the onion mixture.
Add the chopped tomato and cook until it softens and releases its juices.
Stir in the curry leaves, salt, and diced gourd. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and water, bringing the mixture to a gentle simmer.
Gently place the Hilsa fish pieces into the pan, ensuring they are submerged in the curry.
Cover the pan and let it simmer for 15-20 minutes until the fish is cooked through and flavorful.
Remove the lid and increase the heat slightly to thicken the curry if needed, but avoid overcooking the fish.
Garnish with fresh cilantro before serving.
Serve hot with your choice of Paleo-friendly sides.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 36.4 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 56.2 mcg | 281% | |
| Calcium | 465 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3123 mg | 66% | |
*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.
