Low Carb Indian Fish Curry

This low carb Indian fish curry is a fantastic blend of fresh cod, coconut, tomato, green beans, and spices. And it's REALLY easy to make!

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It's been ages since I cooked any Indian food – but one day when I had some leftover cod and fancied a warming meal – this recipe happened! I've tried to keep things as simple as possible – basically make the sauce, then add the fish and veggies. You will need some curry powder – but other than that all the ingredients are very standard. And if you can't get cod you can definitely use other fish – haddock, mahi-mahi and tilapia (to name just a few) would be good alternatives.

How to Make a Low Carb Indian Fish Curry

In a large wide sauté pan (or something similar with a lid), add the coconut milk (solids and liquids if it has separated – as you can see mine did!), canned tomato sauce, onion powder, curry powder, and garlic paste. This isn't a particularly spicy curry, so if you prefer them hotter, you could add some cayenne at this stage.

Mix well and place over a medium-high heat. Bring to the boil and then reduce to a fast simmer for ten minutes (uncovered) to allow the sauce to thicken.

Meanwhile, cut the cod fillet into bite-sized chunks.

Next, trim and chop some fresh green beans.

Taste the sauce for seasoning, adding salt and pepper as needed. Add the cod and beans to the sauce.

Mix well, then cover and cook for a further ten minutes or until the fish is cooked through and the beans are tender. Garnish with fresh cilantro leaves, and serve.

This curry would be fantastic served with any of these low carb rice alternatives!

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Low Carb Indian Fish Curry

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This low carb Indian fish curry is a fantastic blend of fresh cod, coconut, tomato, green beans, and spices. And it's REALLY easy to make!

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Ingredients

• 1 (13.6 fl oz/403 ml) can unsweetened full fat coconut milk
• ½ cup canned tomato sauce
• 1 tbs onion powder
• 1 tbs curry powder
• 1 tsp garlic paste
• salt and black pepper, to taste
• 1 lb fresh cod, cut into chunks
• 4 oz fresh green beans, trimmed and chopped
• 2 tbs fresh cilantro leaves, to garnish

Instructions

1. In a large wide pan (that you have a lid for), add the coconut milk (solids and liquids if they have separated), tomato sauce, onion powder, curry powder, and garlic paste.
2. Mix well and place over a medium-high heat. Bring to the boil and then reduce to a fast simmer for ten minutes (uncovered) to allow the sauce to thicken.
3. Taste the sauce for seasoning, adding salt and pepper as needed. Add the cod and beans to the sauce.
4. Mix well, then cover and cook for a further ten minutes or until the fish is cooked through and the beans are tender.
5. Garnish with fresh cilantro leaves, and serve.

Notes

5g net carbs per serving (quarter of the curry)

If you prefer a hotter curry, add ¼ tsp cayenne at step 1.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz
• 
  Calphalon Classic Nonstick Saute Pan With Cover, 5 Quart, Grey
• 
  McCormick Curry Powder, 1.75 oz

Nutrition Information

Yield 4 Serving Size Quarter of the curry
Amount Per Serving Calories 266Total Fat 14gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 2gCholesterol 62mgSodium 433mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 2gProtein 28g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.