Low-Carb Fish Curry with Coconut Milk

Aromatic and rich, this Low-Carb Fish Curry with Coconut Milk is a satisfying keto-friendly meal that warms the soul without compromising your dietary goals. Packed with tender fish, infused with spices, and simmered in a creamy coconut base, it's a perfect dish for anyone looking for a deliciously hearty yet low-carb option.

Course Dinner

Cuisine Indian

Keyword Coconut Milk Curry, Keto Dinner, Keto Fish Curry, Low-Carb Indian Cuisine, Low-Carb Meals

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 350kcal

Equipment

Large skillet or wok
Cutting board
Knife
Measuring spoons
Measuring cups
Stirring Spoon

Ingredients

1 ½ pounds firm white fish (like cod or halibut), cut into chunks
1 tablespoon coconut oil
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper adjust to taste
1 can full-fat coconut milk 400ml
1 cup low-sodium fish or vegetable broth
1 tablespoon fish sauce optional
Salt and pepper to taste
Fresh cilantro leaves, for garnish
Lime wedges, for serving

Instructions

Heat the coconut oil in a large skillet or wok over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the turmeric, cumin, coriander, cinnamon, and cayenne pepper to the skillet. Cook, stirring continuously, for about 30 seconds to release their flavors.
Pour in the coconut milk and broth, and bring the mixture to a gentle simmer. Let it simmer for 10 minutes to allow the flavors to meld together.
Add the fish sauce (if using) and season the curry with salt and pepper to taste.
Gently place the fish chunks into the curry. Cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove from heat, and let the curry rest for a couple of minutes.
Serve the fish curry hot, garnished with fresh cilantro leaves and accompanied by lime wedges.

Notes

For a thicker curry, you can reduce the broth by half.

To add more heat, include a diced chili pepper when sautéing the onions.

This curry can be stored in the refrigerator for up to 3 days or frozen for up to a month.

If you're serving guests who are not on a low-carb diet, this dish pairs beautifully with basmati rice or naan bread.

Nutrition