This is a brilliant week day Keto dinner, you get a meal with so much flavour and it takes all of 15 minutes. I like to use white fish like cod and haddock for this, as it only needs minutes to cook. If you’re not a fan of fish some grilled chicken would make a great substitute.
What’s great here is the richness of coconut milk with the delicate flesh of the fish. I’ve kept the ingredients list to a minimum to speed up the prep here, especially the spices. I use Garam Masala powder in this which is a common spice blend from India rather than assembling a dozen or so different spices myself.
Blitzing the ingredients in a blender before frying really cuts down the prep time. Done like that I can get this meal prepped and on the table in about 12 minutes!
I’ll often eat a dish like this on it’s own if i’m feeling lazy but some quick cauliflower rice goes great with this.
Quick Keto Goan Fish Curry
A super simple fish curry ideal for a weekday dinner
- 3 cloves garlic, finely chopped
- 3 cm ginger, finely chopped
- 1 green chilli, deseeded
- 2 tomatoes
- 1 onion, finely chopped
- 1 tbsp coconut oil
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp turmeric
- 15 oz full fat coconut milk
- 1/2 tsp salt
- 1 lime, juice only
- 1/2 bunch cilantro, roughly chopped
- 0.7 lb cod or other white fish, chopped into large chunks
- Heat coconut oil to medium heat in pan
- Put garlic, ginger, chilli and tomatoes in blender and blitz until smooth
- Fry the onion in oil for 2 minutes until translucent, stirring regularly
- Sprinkle in the spices and fry for 30 seconds
- Add in the blitzed ingredients, fry for 3 minutes
- Add in the coconut oil and salt and raise the heat to bring to a boil
- Add in the fish and bring to a simmer. Cook for 3 minutes or until just cooked through
- Stir in the lime juice and most of the cilantro, reserving some to garnish
- serve with cauliflower rice or on it's own for more of a fish stew
Nutrition InformationYield 2 Serving Size 1 grams
Amount Per Serving Calories 520Unsaturated Fat 0g
2 thoughts on “Quick Goan Fish Curry”
This looks like a great recipe! I was wondering what kind of green chili you used – I live in the Central Valley of California and we have so many varieties. Is it like a jalapeno or a more mild chili?
Hi Becca, thanks for checking out our recipe!
I’m in the UK using standard green chilis (we don’t get the great variety you get over there, I’m jealous!)
I’d say it’s a medium hot, closer to Jalapeno than a mild chili, I like there to be a bit of a kick!