Keto fish curry

Low-carb fish curry made with soft fish fillets poached in a deliciously flavoured broth is one of a kind. It can be eaten for dinner or in lunch alongside a healthy bowl of cauliflower rice.


4 thick skinless fish fillets, cut into 1 inch pieces

Sliced red chillies

1 cup coconut cream

1 cup vegetable or fish stock

2 tbsp ghee

1 yellow onion, finely chopped

2 medium tomatoes, chopped

1.1 pound spinach, sliced (optional)

1 tbsp ginger, grated

2 garlic cloves, minced

1 tbsp curry powder

Fresh coriander leaves, chopped


Directions –

  1. Melt ghee in a pan over medium flame.
  2. Add in the onions and stir until they start browning.
  3. Add in the tomatoes, ginger, and garlic and stir.
  4. Add in the curry powder and stir until fragrant.
  5. Add in the coconut cream, and the stock. Stir well.
  6. Bring to a simmer for about 6-7 minutes.
  7. When the tomatoes have softened, add in the fish and poach for 7-8 minutes.
  8. Add in the spinach and cook until the spinach wilts.
  9. Divide the fish curry in bowls and garnish with red chilies and fresh coriander leaves.
  10. Serve and enjoy!


Nutritional information per serving (1 serving = 1.25 cup)

Calories – 431

Fat – 32g

Protein – 30g

Net carbs – 6.1g

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