Creamy fish keto curry

Creamy Fish Keto Curry

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Fresh fish is something we could all stand to eat a little more of…(assuming you’re not already an avid fish eater…in which case, well done!). But for the rest of us, we need a little nudging toward choosing fish over the more obvious chicken or steak. This fish curry recipe is the perfect way to add more fish to your diet. If you’re daunted by making a curry from scratch, don’t be. It’s merely a simple mixture of classic curry paste ingredients all blitzed together and cooked with coconut cream and stock. Our fish remains soft, juicy and light. And of course, what kind of keto curry recipe would this be without cauliflower rice?!

  • Serves: 4
  • Time: approximately 45 minutes
  • Calories: 386
  • Total carbs: 13.1 grams
  • Net carbs: 10 grams
  • Fat: 30.9 grams
  • Protein: 20 grams


  • 3 Tbsp grated fresh ginger
  • 6 garlic cloves, chopped
  • 1 fresh red chili
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • Juice and zest of 1 lime
  • Handful fresh cilantro
  • 1 Tbsp peanut oil or coconut oil
  • 1 lb fresh white fish filets
  • 2 cups coconut cream
  • 2 cups vegetable, chicken or fish stock
  • 3 cups cauliflower, blitzed or chopped until the size of rice
  • Salt and pepper

How to make:

  1. Add the ginger, garlic, chili, cumin, turmeric, lime zest and juice and fresh cilantro into a food processor, blender or mini blender and blitz until a smooth paste forms
  2. Drizzle the oil into a large saute pan or deep-sided frying pan and place over a medium-high heat
  3. Add the fresh curry paste to the hot pan and stir for a minute or so as it becomes fragrant and sizzling
  4. Add the fish to the pan and quickly stir to coat in curry paste
  5. Add the coconut cream and stock to the pan and gently stir to combine
  6. Place the lid onto the pan and allow to simmer away for about 7 minutes or until the fish is just cooked
  7. Have a taste of the curry and see if it needs any more sourness (add more lime), heat (add more chopped chili), freshness (add some more fresh cilantro), or seasoning (add more salt and pepper)
  8. Microwave your cauliflower rice on high in 3 increments of 1 minute, stirring after each minute. Season with salt and pepper
  9. Serve the fish curry with a pile of cauliflower rice on the side

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