Whole30 Radish and Fish Curry
Dive into the bold and nourishing flavors of Whole30 Radish and Fish Curry, a healthy and satisfying dish that’s perfect for clean eating enthusiasts. This vibrant recipe pairs tender white fish fillets, such as cod or tilapia, with the peppery crunch of sliced radishes simmered in a creamy coconut milk base. Infused with aromatic spices like curry powder, turmeric, fresh ginger, and garlic, this one-pan wonder delivers layers of warm, comforting flavor while staying gluten-free, dairy-free, and Whole30 compliant. Quick and easy to prepare in just 40 minutes, it's ideal for busy weeknights or impressing guests with a wholesome, exotic meal. Serve this fragrant curry with cauliflower rice or any compliant sides for a complete, guilt-free dinner that celebrates delicious, nourishing cuisine.
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or tilapia)
- 250 grams radishes, sliced
- 400 ml coconut milk
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 3 large garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Pat the fish fillets dry with paper towels, then cut them into 2-inch pieces and season with a pinch of salt and pepper.
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Add the curry powder and ground turmeric to the skillet, stirring to combine with the onion mixture for about 30 seconds.
Pour the coconut milk into the skillet, add the sliced radishes, and bring to a gentle simmer.
Season the curry with salt and black pepper. Stir well to combine.
Add the fish pieces to the curry, ensuring they are submerged in the sauce. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flaky.
Remove the skillet from the heat and stir in the freshly squeezed lime juice.
Garnish with chopped cilantro before serving.
Serve hot with cauliflower rice or your choice of Whole30 compliant sides.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 10.1 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 780 mg | 17% | |
*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.
