Low Sodium Radish and Fish Curry

Dive into a wholesome and flavorful experience with this Low Sodium Radish and Fish Curry, a heart-healthy twist on traditional curry dishes. This recipe combines tender, flaky white fish fillets with the subtle crunch of red radishes, all simmered in a creamy coconut milk and tomato-based sauce gently spiced with turmeric, cumin, and coriander. Perfect for those watching their sodium intake, this dish relies on bold aromatic ingredients like garlic, ginger, and fresh cilantro to pack in tons of flavor without the need for added salt. Ready in under an hour, this curry is as nutritious as it is delicious, making it an ideal choice for a quick family dinner served over steamed rice or alongside warm flatbreads. Whether you’re seeking a low-sodium recipe or want to try an innovative take on fish curry, this dish is sure to impress.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams firm white fish fillets (such as cod, haddock, or tilapia)
• 200 grams red radishes, thinly sliced
• 2 tablespoons canola oil
• 1 large onion, finely chopped
• 4 units garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup unsalted tomato puree
• 1 cup coconut milk
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons fresh cilantro, chopped
• 1 unit fresh green chili, finely chopped (optional, for heat)

Directions

Step 1

Rinse and pat dry the fish fillets. Cut them into bite-sized pieces and set aside.

Step 2

Heat the canola oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Step 4

Add the turmeric, coriander, cumin, and black pepper to the pan, stirring to coat the onions and release the spices' aroma.

Step 5

Pour in the tomato puree and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.

Step 6

Add the sliced radishes to the pan and cook for 5 minutes, allowing them to slightly soften.

Step 7

Gently place the fish pieces into the curry, ensuring they are submerged in the sauce. Simmer for another 10-12 minutes, or until the fish is cooked through and flakes easily.

Step 8

Stir in the lemon juice. Adjust seasoning with additional black pepper if needed, avoiding any added salt.

Step 9

Sprinkle with chopped cilantro and, if using, the finely chopped green chili for an extra bit of heat.

Step 10

Serve the curry hot with your choice of steamed rice or warm flatbreads.

Nutrition Facts

Serving size	(1430.0g)

Amount per serving	% Daily Value*
Calories	1046.7

Total Fat 35.7g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 250mg	0%
Sodium 480.3mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 40.7g
Protein 109.7g	0%

Vitamin D 1000IU	0%
Calcium 322.4mg	0%
Iron 9.4mg	0%
Potassium 3813.8mg	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: 29.9%

Protein: 40.8%

Carbs: 29.3%