Whole30 Radish and Fish Curry
Delight your taste buds with this creamy and aromatic Whole30 Radish and Fish Curry, a vibrant dish that’s as wholesome as it is flavorful. Perfect for busy weeknights, this recipe combines tender white fish fillets and crisp radishes in a rich coconut milk base infused with bold curry spices, fresh ginger, and garlic. The subtle sweetness of coconut milk is elevated by a zesty splash of lime juice and a sprinkle of fresh cilantro for a beautifully balanced flavor profile. Ready in just 40 minutes, this one-pan curry is gluten-free, dairy-free, and paleo-friendly, making it an ideal choice for those following the Whole30 program or simply seeking a nutritious, satisfying meal. Serve it alongside cauliflower rice or other Whole30-compliant sides for a complete and indulgent dining experience.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams white fish fillets (such as cod or tilapia)
- 250 grams radishes, sliced
- 400 ml coconut milk
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 3 large garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, juiced
Directions
Step 1
Pat the fish fillets dry with paper towels, then cut them into 2-inch pieces and season with a pinch of salt and pepper.
Step 2
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Step 3
Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Step 4
Add the curry powder and ground turmeric to the skillet, stirring to combine with the onion mixture for about 30 seconds.
Step 5
Pour the coconut milk into the skillet, add the sliced radishes, and bring to a gentle simmer.
Step 6
Season the curry with salt and black pepper. Stir well to combine.
Step 7
Add the fish pieces to the curry, ensuring they are submerged in the sauce. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flaky.
Step 8
Remove the skillet from the heat and stir in the freshly squeezed lime juice.
Step 9
Garnish with chopped cilantro before serving.
Step 10
Serve hot with cauliflower rice or your choice of Whole30 compliant sides.
Nutrition Facts
| Serving size | (1382.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1070.8 |
| Total Fat 36.8g | 0% |
| Saturated Fat 25.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 300mg | 0% |
| Sodium 6947.3mg | 0% |
| Total Carbohydrate 69.7g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 39.8g | |
| Protein 115.3g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 275.6mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 3012.8mg | 0% |
Source of Calories