Paleo Radish and Fish Curry
Dive into the bold, vibrant flavors of this Paleo Radish and Fish Curry—a nutritious and satisfying dish that's perfect for clean eating. Featuring tender white fish fillets and crisp, peppery radishes simmered in a rich coconut milk-based curry sauce, this recipe is enhanced with fragrant notes of fresh ginger, garlic, and cilantro. Infused with aromatic curry powder and finished with a zesty splash of lime juice, this gluten-free and dairy-free dish strikes the perfect balance of creamy, tangy, and mildly spiced flavors. Ready in just 40 minutes, it's an excellent option for weeknight dinners or meal prep, catering to both paleo and low-carb diets. Serve this stunning curry as a standalone meal or pair it with cauliflower rice for an extra dose of veggie goodness.
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Recipe Information
Ingredients
- 400 grams white fish fillets
- 200 grams radishes
- 2 tablespoons coconut oil
- 1 medium onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 400 ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 15 grams fresh cilantro
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 optional red chili
Instructions
Slice the radishes thinly and set them aside.
Dice the onion and mince the garlic cloves and ginger.
Heat the coconut oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for about 3-4 minutes until translucent.
Add the garlic and ginger and continue to sauté for another 1-2 minutes, until fragrant.
Stir in the curry powder and allow it to toast for 1 minute to release its flavors.
Pour in the coconut milk and stir well to combine all ingredients.
Add the sliced radishes to the pot and simmer for about 5 minutes.
Cut the white fish fillets into bite-sized cubes and season them with salt and pepper.
Add the fish cubes to the curry, gently stirring to coat them with the sauce.
Simmer the curry for another 8-10 minutes, until the fish is cooked through and tender.
Stir in fish sauce and lime juice, adjusting the seasoning if needed.
If using, finely slice the red chili and add it to the pot along with fresh cilantro.
Serve the Paleo Radish and Fish Curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 9940 mg | 432% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 51.5 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2646 mg | 56% | |
*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.
