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!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Indian Fish Curry

5 from 5 votes

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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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Makes: 4 Servings

Net Carbs: 5

Calories: 266

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 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 teaspoon 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

Equipment

• 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

Step-by-Step Instructions

 

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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.

Nutrition

Calories: 266kcalCarbohydrates: 8gProtein: 28gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 2gCholesterol: 62mgSodium: 433mgFiber: 3gSugar: 2gNet Carbs: 5g

Notes

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

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

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.