Whole30 Curry Fish Balls
Elevate your Whole30 meal planning with this irresistible Whole30 Curry Fish Balls recipe, perfect for satisfying cravings without compromising on clean eating. Combining tender white fish fillets with aromatic spices like curry powder and ground coriander, these protein-packed fish balls simmer in a creamy, dairy-free coconut milk curry sauce infused with lime juice and fresh cilantro for a burst of vibrant flavors. Featuring wholesome ingredients like coconut flour and coconut aminos, this dish is paleo-friendly, gluten-free, and entirely Whole30-compliant. Easy to prepare in under an hour, these golden fish balls are ideal for a quick weeknight dinner, pairing beautifully with steamed vegetables or cauliflower rice. Packed with flavor and full of nutrients, this recipe is a must-try for anyone craving a healthy, satisfying curry experience!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or haddock), skinless and boneless
- 2 tablespoons coconut aminos
- 2 cloves garlic, minced
- 3 tablespoons coconut flour
- 1 large egg
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 2 tablespoons cooking fat (such as ghee or coconut oil)
- 1 medium onion, finely chopped
- 400 milliliters coconut milk (full fat)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon chili flakes (optional)
Instructions
Begin by cutting the white fish fillets into chunks and place them in a food processor. Pulse until the fish is roughly minced.
Transfer the minced fish to a large mixing bowl. Add coconut aminos, minced garlic, coconut flour, egg, curry powder, ground coriander, sea salt, and black pepper. Mix until well combined.
Form the fish mixture into small balls, about the size of a golf ball. You should get around 16 balls.
Heat the cooking fat in a large skillet over medium heat. Add the fish balls in batches, being careful not to overcrowd the skillet. Cook for 5-7 minutes, turning frequently, until the fish balls are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same skillet, add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes.
Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the fish balls to the skillet, gently coating them with the sauce. Add lime juice and adjust seasoning with more sea salt and black pepper, if necessary.
Allow the curry to simmer on low heat for about 10 minutes, ensuring the fish balls are heated through.
Garnish with fresh cilantro and a sprinkle of chili flakes if desired, then serve warm.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 755 mg | 16% | |
*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.
