Whole30 Curry Fish Balls

Dive into a vibrant and wholesome meal with these Whole30 Curry Fish Balls, a perfect fusion of bold flavors and clean eating. Made with tender white fish fillets like cod or haddock, these protein-packed fish balls are seasoned with aromatic curry powder, ground coriander, and a touch of garlic for an irresistible taste. Coconut aminos and coconut flour keep this recipe entirely gluten-free and paleo-friendly, while the rich, creamy coconut milk sauce adds a luscious finish. Perfectly browned and simmered to perfection, these fish balls pair beautifully with cauliflower rice or fresh veggies for a satisfying Whole30-approved dinner. Ready in just 45 minutes, it’s a nutritious, flavorful dish that doesn’t skimp on indulgence.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams white fish fillets (such as cod or haddock), skinless and boneless
• 2 tablespoons coconut aminos
• 2 cloves garlic, minced
• 3 tablespoons coconut flour
• 1 large egg
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 tablespoons cooking fat (such as ghee or coconut oil)
• 1 medium onion, finely chopped
• 400 milliliters coconut milk (full fat)
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon chili flakes (optional)

Directions

Step 1

Begin by cutting the white fish fillets into chunks and place them in a food processor. Pulse until the fish is roughly minced.

Step 2

Transfer the minced fish to a large mixing bowl. Add coconut aminos, minced garlic, coconut flour, egg, curry powder, ground coriander, sea salt, and black pepper. Mix until well combined.

Step 3

Form the fish mixture into small balls, about the size of a golf ball. You should get around 16 balls.

Step 4

Heat the cooking fat in a large skillet over medium heat. Add the fish balls in batches, being careful not to overcrowd the skillet. Cook for 5-7 minutes, turning frequently, until the fish balls are golden brown on all sides. Remove with a slotted spoon and set aside.

Step 5

In the same skillet, add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes.

Step 6

Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom of the skillet.

Step 7

Return the fish balls to the skillet, gently coating them with the sauce. Add lime juice and adjust seasoning with more sea salt and black pepper, if necessary.

Step 8

Allow the curry to simmer on low heat for about 10 minutes, ensuring the fish balls are heated through.

Step 9

Garnish with fresh cilantro and a sprinkle of chili flakes if desired, then serve warm.

Nutrition Facts

Serving size	(1206.7g)

Amount per serving	% Daily Value*
Calories	1880.9

Total Fat 140.9g	0%
Saturated Fat 115.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 469.5mg	0%
Sodium 4244.0mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 12.7g	0%
Total Sugars 25.8g
Protein 111.2g	0%

Vitamin D 1053.8IU	0%
Calcium 209.0mg	0%
Iron 15.7mg	0%
Potassium 3056.4mg	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: 64.6%

Protein: 22.7%

Carbs: 12.7%