Low Carb Spicy Carp Fish Curry

Dive into the flavors of South Asia with this Low Carb Spicy Carp Fish Curry—a wholesome, keto-friendly dish bursting with aromatic spices and creamy coconut milk. Perfectly cooked carp fish is simmered in a vibrant curry infused with the heat of Kashmiri chili powder, the zest of lime juice, and the earthiness of curry leaves. This low-carb twist on a classic fish curry pairs beautifully with steamed cauliflower rice or zucchini noodles, making it a guilt-free indulgence for those watching their carbs. Ready in just 45 minutes, this protein-rich recipe is ideal for weeknight dinners or when you're craving a comforting yet healthy meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Carp fish (whole or fillet, cleaned and cut into pieces)
• 2 tablespoons Coconut oil
• 1 medium Onion (finely chopped)
• 1 teaspoon Ginger (minced)
• 3 cloves Garlic (minced)
• 1 large Tomato (finely chopped)
• 10 leaves Curry leaves
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Ground cumin
• 1 teaspoon Fish masala or garam masala
• 1 cup Coconut milk (full-fat, unsweetened)
• 0.5 cup Water
• 2 whole Green chilies (slit lengthwise)
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Salt
• 1 tablespoon Lime juice

Directions

Step 1

Heat the coconut oil in a deep, heavy-bottomed pan over medium heat.

Step 2

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 3

Stir in the minced ginger and garlic, and sauté for another minute until aromatic.

Step 4

Add the chopped tomato and curry leaves. Cook until the tomato softens and blends into the mixture, about 3-5 minutes.

Step 5

Mix in the coriander powder, turmeric powder, Kashmiri chili powder, ground cumin, and fish masala (or garam masala). Stir well to combine the spices with the onion-tomato mixture.

Step 6

Pour in the coconut milk and water, stirring to create a smooth curry base. Bring it to a gentle simmer.

Step 7

Add the salt and green chilies, then carefully place the carp fish pieces into the curry. Ensure the fish is submerged in the liquid.

Step 8

Cover the pan and simmer over low heat for 15-20 minutes, or until the fish is fully cooked and tender. Avoid stirring too much to prevent breaking the fish pieces.

Step 9

Once the fish is cooked, adjust the seasoning with more salt if needed. Turn off the heat and stir in the lime juice.

Step 10

Garnish the curry with freshly chopped cilantro before serving.

Step 11

Serve hot with steamed cauliflower rice or zucchini noodles for a low-carb meal.

Nutrition Facts

Serving size	(1261.9g)

Amount per serving	% Daily Value*
Calories	1574.7

Total Fat 114.7g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 350mg	0%
Sodium 2678.7mg	0%
Total Carbohydrate 45.7g	0%
Dietary Fiber 12.7g	0%
Total Sugars 18.5g
Protein 99.0g	0%

Vitamin D 500IU	0%
Calcium 414.6mg	0%
Iron 15.9mg	0%
Potassium 3034.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 24.6%

Carbs: 11.3%