This simple yet delicious fish curry is a tasty solution to those colder evenings. Savory and spicy, it will make you feel warm from the inside out.
Fish curry is a popular meal originating from Asia, where fish is a staple food. It is usually made with coconut milk and simmered until fragrant, and the seafood flavor is immersed through the sauce. Fish curry is generally best when accompanied with a pickled element, and this curry is no different. Pickled onions add a sour touch and cut through the rich sauce.
Fish is a low-carb, keto-friendly protein source. It is also lower in fat than other protein options, so it’s suitable for people strictly counting macros or keeping an eye on their fat intake. Because of its light taste and texture, fish is family-friendly and makes an excellent choice for fussy eaters.
Curry and rice go together perfectly. This fish curry recipe replaces the carb-heavy rice with a lighter yet just as delicious alternative, cauliflower rice. This version of cauli rice is lightly fried to enhance the slightly sweet, slightly savory taste of cauliflower.
This curry has medium heat with curry powder and sambal oelek. If you are making this curry for kids, you can always lower the amount of spice. Likewise, if you’re someone that likes a bit more heat, feel free to adjust the levels based on your preferences!
Yields 4 servings of Keto Fish Curry
The Preparation
Fish Curry:
- 13 1/2 ounce can coconut milk
- 1 tablespoon curry powder
- 2 teaspoon fish sauce
- 1/4 cup red wine vinegar
- 1/2 medium red onion
- 2 teaspoon chili-garlic paste
- 16 ounce tilapia
- 1 tablespoon olive oil
Cauliflower Rice:
- 400 gram cauliflower, riced
- 2 tablespoon avocado oil
- 2 tablespoon soy sauce
- 2 tablespoon fresh cilantro, for garnish
The Execution
1. Measure out and prepare all of the ingredients.
2. Slice the onion and place in a bowl with red wine vinegar. Let this sit for 15 minutes.
3. In a frying pan over medium heat, combine the canned coconut milk, curry powder, and fish sauce. Let this simmer for about 10 minutes stirring occasionally.
4. Season the tilapia with the chili-garlic paste. Cook the tilapia in a pan with avocado oil over medium heat. Let cook on both sides for 2-4 minutes per side or until the internal temperatures reaches 145F.
5. In a frying pan, cook the cauliflower rice by combining avocado oil, cauliflower rice, and soy sauce. Place over medium heat and let cook for about 8 minutes.
6. Serve the fish over the cauliflower rice. Garnish with the sauce, onions, and cilantro. Serve and enjoy!
This makes a total of 4 servings of Keto Fish Curry. Each serving comes out to be 471 calories, 35g fat, 6.3g net carbs, and 34.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 13.66 ounce canned coconut milk | 763 | 82.6 | 10.9 | 0 | 10.9 | 7.8 |
| 1.00 tablespoon curry powder | 20 | 0.9 | 3.5 | 3.3 | 0.2 | 0.9 |
| 2.00 teaspoon fish sauce | 4 | 0 | 0.4 | 0 | 0.4 | 0.6 |
| 0.25 cup red wine vinegar | 11 | 0 | 0.2 | 0 | 0.2 | 0 |
| 0.50 medium red onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 2.00 teaspoon chili-garlic paste | 15 | 1 | 0.7 | 0.1 | 0.7 | 0.8 |
| 16.00 ounce tilapia | 581 | 12.3 | 0 | 0.0 | 0 | 117.9 |
| 1.00 tablespoon avocado oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 400.00 gram cauliflower | 92 | 2 | 16.4 | 9.2 | 7.2 | 7.2 |
| 2.00 tablespoon avocado oil | 241 | 27.3 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon soy sauce | 17 | 0.2 | 1.6 | 0.3 | 1.3 | 2.6 |
| 2.00 tablespoon fresh cilantro | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| Totals | 1885 | 139.8 | 38.5 | 13.5 | 25 | 138.5 |
| Per Serving (/4) | 471 | 35 | 9.6 | 3.4 | 6.3 | 34.6 |
Keto Fish Curry
Ingredients
Fish Curry:
- 13 ½ ounce canned coconut milk
- 1 tablespoon curry powder
- 2 teaspoon fish sauce
- ¼ cup red wine vinegar
- ½ medium red onion
- 2 teaspoon chili-garlic paste
- 16 ounce tilapia
- 1 tablespoon olive oil
Cauliflower Rice:
- 400 gram cauliflower riced
- 2 tablespoon avocado oil
- 2 tablespoon soy sauce
- 2 tablespoon fresh cilantro for garnish
Instructions
- Measure out and prepare all of the ingredients.
- Slice the onion and place in a bowl with red wine vinegar. Let this sit for 15 minutes.
- In a frying pan over medium heat, combine the canned coconut milk, curry powder, fish sauce. Let this simmer for about 10 minutes stirring occasionally.
- Season the tilapia with the chili-garlic paste. Cook the tilapia in a pan with avocado oil over medium heat. Let cook on both sides for 2-4 minutes per side or until the internal temperatures reaches 145F.
- In a frying pan, cook the cauliflower rice by combining avocado oil, cauliflower rice, and soy sauce. Place over medium heat and let cook for about 8 minutes.
- Serve the fish over the cauliflower rice. Garnish with the sauce, onions, and cilantro. Serve and enjoy!
