Fish Curry

Name: Fish Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp raw coconut oil; 1 leek, sliced, washed, and drained; 1 tbsp fresh ginger, peeled and minced; 3 cloves garlic, minced; 2 ½ tbsp chilli sauce, e. g. sambal oelek; 600 ml | 21 fl oz | 2 ½ cups coconut milk, full-fat; 200 ml | 7 fl oz | ⅞ cup chicken stock, or fish/vegetable stock; 2 tsp granulated stevia; 2 tbsp fish sauce; 1 tosp coconut aminos; 1 tbsp rice wine vinegar; 2 tbsp smooth peanut butter, no added sugar; 4 vine tomatoes, cored and cut into wedges; 450 g | 16 oz skinless cod or haddock fillet, pin-boned and cut into chunks; 1 handful fresh cilantro; Salt; Freshly ground black pepper

6 steps

Prep:10minCook:45min

Keto fish curry recipe NOT SUITABLE FOR FREEZING

Updated at: Wed, 27 Nov 2024 19:44:12 GMT

Nutrition balance score

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Ingredients

4 servings

2 Tbspcoconut oil

raw

1leek

sliced, washed, and drained

1 Tbspginger

fresh, peeled and minced

3cloves garlic

minced

2 ½ Tbspchilli sauce

sambal oelek

600mlcoconut milk

full-fat

200mlchicken stock

or fish/vegetable stock

2 tspgranulated stevia

2 Tbspfish sauce

1 tospcoconut aminos

1 Tbsprice wine vinegar

2 Tbspsmooth peanut butter

no added sugar

4vine tomatoes

cored and cut into wedges

450gskinless cod fillet

or haddock, pin-boned and cut into chunks

1 handfulfresh cilantro

salt

freshly ground black pepper

Instructions

Step 1

Melt the coconut oil in a casserole dish or large saucepan set over a medium heat until hot. Add the leek and a pinch of salt, sweating until softened, about 7-8 minutes.