Paleo Radish and Fish Curry

Experience the perfect fusion of bold flavors and wholesome ingredients with this Paleo Radish and Fish Curry. Tender white fish fillets and thinly sliced radishes simmer in a creamy, spiced coconut milk base, infused with aromatic ginger, garlic, and curry powder for an irresistible depth of flavor. This quick and easy one-pot dish is both gluten-free and dairy-free, making it an excellent choice for a paleo-friendly dinner. A splash of fish sauce, a squeeze of lime juice, and a sprinkle of fresh cilantro deliver a bright yet savory finish to this comforting, nutrient-packed curry. Ready in just 40 minutes, this recipe is perfect for busy weeknights and sure to please even the most discerning palates! Serve it with cauliflower rice or simply enjoy it on its own for an effortlessly satisfying meal.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams white fish fillets
• 200 grams radishes
• 2 tablespoons coconut oil
• 1 medium onion
• 3 large garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons curry powder
• 400 ml coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 15 grams fresh cilantro
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 optional red chili

Directions

Step 1

Slice the radishes thinly and set them aside.

Step 2

Dice the onion and mince the garlic cloves and ginger.

Step 3

Heat the coconut oil in a large pot over medium heat.

Step 4

Add the diced onion to the pot and sauté for about 3-4 minutes until translucent.

Step 5

Add the garlic and ginger and continue to sauté for another 1-2 minutes, until fragrant.

Step 6

Stir in the curry powder and allow it to toast for 1 minute to release its flavors.

Step 7

Pour in the coconut milk and stir well to combine all ingredients.

Step 8

Add the sliced radishes to the pot and simmer for about 5 minutes.

Step 9

Cut the white fish fillets into bite-sized cubes and season them with salt and pepper.

Step 10

Add the fish cubes to the curry, gently stirring to coat them with the sauce.

Step 11

Simmer the curry for another 8-10 minutes, until the fish is cooked through and tender.

Step 12

Stir in fish sauce and lime juice, adjusting the seasoning if needed.

Step 13

If using, finely slice the red chili and add it to the pot along with fresh cilantro.

Step 14

Serve the Paleo Radish and Fish Curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1338.1g)

Amount per serving	% Daily Value*
Calories	1005.3

Total Fat 35.5g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 200mg	0%
Sodium 9940.2mg	0%
Total Carbohydrate 83.1g	0%
Dietary Fiber 7.3g	0%
Total Sugars 51.5g
Protein 87.0g	0%

Vitamin D 800IU	0%
Calcium 251.9mg	0%
Iron 13.8mg	0%
Potassium 2645.9mg	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: 32.0%

Protein: 34.8%

Carbs: 33.2%