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Paleo Fish Curry

Louise | July 26
Paleo Fish Curry

I am sooo into curry right now!

They’re delicious, full of flavor, packed with nutrients, and so easy to make!

This fish curry has quickly become one of my all time favorites.


Paleo Fish Curry

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Low Carb Ketogenic Indian Recipes #keto #lowcarb #indian #recipe - https://paleoflourish.com/low-carb-ketogenic-indian-recipes

Paleo Fish Curry

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Indian
Print Recipe

Ingredients

  • 1 lb of tilapia or other fish, cut into large chunks (approx 2/3-inch cubes) (defrost the fish if it’s frozen)
  • 1 can (13.5oz) coconut cream (skim the solid part from a refrigerated can of full fat coconut milk)
  • 2 cups of fish broth (or use chicken broth and add 1/2 teaspoon of fish sauce)
  • 2 carrots, peeled and chopped into chunks
  • 3 ribs of celery, chopped into 1/2-inch long pieces
  • 2 tomatoes, diced
  • 2 tablespoons curry powder or garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon freshly grated ginger
  • 1/4 cup cilantro, roughly chopped
  • 3 cloves garlic, minced
  • salt to taste

Instructions

  1. Boil the carrots in a pot of water until they’re slightly tender.
  2. Pour out the water from the pot with the carrots and add in the fish broth (or the chicken broth with fish sauce).
  3. Add in the celery, tomatoes, coconut cream, curry powder or garam masala, and turmeric.
  4. Bring to a boil and then simmer with the lid on for 20 minutes. Stir every 5 minutes.
  5. Stir in the ginger, cilantro, and garlic. Add salt to taste.
  6. Then add in the pieces of fish, making sure they’re submerged in the liquid.
  7. Cook for 5 minutes (the fish should flake easily at that point) and serve. Try not to stir too much as it’ll break up the fish pieces.

Nutrition

  • Serving Size: a large bowl

 

Min - July 31

Yum! I’m def making this! Hope your week is going well, Louise 😉

    Louise - August 1

    Thanks Min – hope yours is going well too!

samc - October 12

Looks great, going to make this soon, however I’d not boil carrots or any veggie and toss the water out. Losing too many nutrients. Why not cook them in the stock or microwave to soften?

    Louise - October 12

    That’s fine to do instead – just make sure it’s not too watery when you add in broth (or you can omit the broth and just use the veggie broth).

Tora - January 15

Just made this and it was yummy! Thumbs up all around! Did what samc said and boiled the carrots in the stock to keep the nutrients, and then just added everything else. Used perch, worked great. Will check out your other recipes!

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