Low Sodium Spicy Carp Fish Curry

Dive into the bold flavors of this **Low Sodium Spicy Carp Fish Curry**, a tantalizing blend of warming spices and tender, flaky fish perfect for those watching their sodium intake. This heart-healthy curry swaps traditional salt for aromatic ingredients like garlic, ginger, and fresh herbs to build a multi-layered taste profile. Simmered in a rich, low-sodium fish stock and optionally enhanced with creamy coconut milk, this dish delivers satisfying heat from red chili powder and green chilies balanced by a touch of zesty lemon juice. Ready in just under 45 minutes, it's a wholesome and flavorful meal perfect for serving with steamed rice or quinoa. Garnished with vibrant cilantro, this curry is a must-try for fans of healthy, spice-forward cooking! Keywords: low sodium fish curry, spicy carp recipe, healthy seafood curry, low salt curry recipes.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Fresh carp fish (cleaned and cut into pieces)
• 2 tbsp Cooking oil (e.g., mustard oil or coconut oil)
• 1 large Onion (finely chopped)
• 4 pieces Garlic cloves (minced)
• 1 tsp Ginger (grated)
• 2 medium Tomatoes (chopped)
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder (adjust for spice preference)
• 1 tsp Coriander powder
• 2 cups Low-sodium fish stock or water
• 2 pieces Green chilies (slit lengthwise)
• 0.5 cup Coconut milk (optional, for a richer curry)
• 2 tbsp Fresh cilantro leaves (chopped, for garnish)
• 1 tsp Lemon juice

Directions

Step 1

Rinse the carp fish pieces under cold water and pat dry with a paper towel. Set aside.

Step 2

In a large pan, heat the cooking oil over medium heat. Once hot, add the finely chopped onions and sauté until golden brown, about 5-6 minutes.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 4

Add the chopped tomatoes and cook until they soften and start to break down, about 5 minutes.

Step 5

Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to coat the tomato mixture with spices.

Step 6

Pour in the low-sodium fish stock or water and bring to a simmer. If you'd like a creamier curry, stir in the coconut milk at this stage.

Step 7

Add the carp fish pieces to the simmering curry gently. Ensure the fish is fully submerged in the liquid. Cover and let cook for 10-12 minutes, turning the fish pieces once halfway through.

Step 8

Add the slit green chilies during the last 5 minutes of cooking for an extra kick of heat.

Step 9

Once the fish is cooked through and the curry has thickened slightly, remove from heat. Adjust spice levels if needed, but avoid adding salt to keep the recipe low sodium.

Step 10

Stir in lemon juice for a hint of brightness and garnish with fresh chopped cilantro leaves.

Step 11

Serve hot with steamed rice, quinoa, or your preferred side.

Nutrition Facts

Serving size	(1570.2g)

Amount per serving	% Daily Value*
Calories	1340.9

Total Fat 87.4g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 360.0mg	0%
Sodium 407.7mg	0%
Total Carbohydrate 42.9g	0%
Dietary Fiber 8.7g	0%
Total Sugars 17.9g
Protein 103.1g	0%

Vitamin D 600IU	0%
Calcium 391.6mg	0%
Iron 11.3mg	0%
Potassium 2960.0mg	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: 57.4%

Protein: 30.1%

Carbs: 12.5%